Caprese One-Pot Pasta

Name: Caprese One-Pot Pasta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 1 Piece of Garlic cloves; 400 ML of Water; 1 Piece of Vegetable stock cube; 1 Tbsp of Olive oil; 1 Tsp of Salt; 250 Grams of Cherry tomatoes; 400 Grams of Chopped tomatoes; 2 Grams of Dried oregano; 5 Grams of Brown sugar; 250 Grams of Spaghetti; 60 Grams of Parmesan; 15 Grams of Fresh basil; 1 Tsp of Black pepper; 50 Grams of Green pesto

Simple and delicious – just like it's inspiration, the classic Caprese Salad.

55 Reviews

Cals 841 · Prot 34 · Carbs 121 · Fat 25

Vegetarian

Family Friendly

30 min

Simple and delicious – just like it's inspiration, the classic Caprese Salad.

55 Reviews

Cals 841 · Prot 34 · Carbs 121 · Fat 25

Vegetarian

Family Friendly

Ingredients

Pasta

Shallots

1 Piece

Garlic cloves

1 Piece

Water

400 ML

Vegetable stock cube 15*

1 Piece

Olive oil

1 Tbsp

Salt

1 Tsp

Cherry tomatoes

250 Grams

Chopped tomatoes

400 Grams

Dried oregano

2 Grams

Brown sugar

5 Grams

Spaghetti 10*

250 Grams

Parmesan 4*

60 Grams

Fresh basil

15 Grams

Black pepper

0.5 Tsp

Green pesto 2*4*

50 Grams

Allergens

*15 Celery, *10 Wheat, *4 Milk, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3478 / 841
Fats (g)	25.3
of which saturated (g)	7.4
Carbohydrates (g)	121
of which sugars (g)	18.4
Fibers (g)	14.6
Proteins (g)	33.9
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the shallots and garlic. Boil the measured water and dissolve the stock cube in it.

2 Fry

Heat a pan with a lid over a medium-high heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min or until softened. Add the garlic and cook for 1 min further.

3 Simmer

Add the cherry tomatoes, chopped tomatoes, dried oregano, sugar and stock. Bring to a boil. Once boiling, add the spaghetti and simmer, covered, for 10 min, stirring occasionally so that it doesn't stick.

4 Prep toppings

Meanwhile, grate the parmesan. Pick the basil leaves.

5 Serve

Once cooked, basil leaves and half the Parmesan through the pasta. Season with salt and pepper to taste. Divide among plates and top with the remaining parmesan and the pesto.

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