Baked Sun-dried Tomato Pasta with Kalamata olives & fresh basil

A bubbling pasta bake is loaded with ruby red sun-dried tomatoes, salty olives, fragrant garlic and oozy golden mozzarella cheese. It is served with a fresh green leaf & toasted pine nut salad for some freshness and crunch!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 7-8 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.

Step 2

Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.

Step 3

Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1 minute (shifting constantly). Pour in the cooked chopped tomato and 50ml of warm water. Reduce the heat and leave to simmer until slightly reduced, 6-7 minutes (stirring occasionally). In the final minute add the crème fraîche, the chopped sun-dried tomatoes, the halved olives, a sweetener (to taste), and seasoning. Mix until fully combined and remove from the heat.

Step 4

Add the cooked pasta to the tomato sauce and mix until fully coated. Place in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 4-5 minutes.

Step 5

In a salad bowl, toss the rinsed green leaves with the toasted pine nuts, a drizzle of olive oil, and seasoning.

Step 6

Sprinkle the torn basil over the baked pasta. Side with the pine nut salad and dive in, Chef!

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