|3/4 pkg (375 g)||CATELLI SMART® Spaghettini|
|2||roasted red bell peppers (*see tip below)|
|1 can (28 oz/798 mL)||drained Italian-style tomatoes|
|4||oil packed sun-dried tomatoes|
|2 tsp (10 mL)||sherry or cider vinegar|
|2 tbsp (30 mL)||olive oil|
|1||minced clove garlic|
|1/4 cup (50 mL)||coarsely chopped fresh basil|
|8||bocconcini balls, cut into pieces|
Cook spaghettini according to package directions. Place roasted red peppers, canned tomatoes, sun-dried tomatoes and vinegar in a food processor; pulse for a few seconds to chop coarsely; set aside.
Heat oil in a large saucepan set over medium heat. Add onion; sauté for 5 minutes or until tender. Add garlic; cook for 1 minute. Pour in reserved tomato mixture; simmer for 5 to 7 minutes. Add spaghettini, basil and bocconcini; toss until well combined.
Let our recipe for Spaghettini in Roasted Red Pepper and Bocconcini Sauce become a staple at your table! A surefire crowd pleaser.
|Tip||To roast peppers; halve and seed whole peppers, and place on a greased baking sheet. Bake in a preheated, 180°C (350°F) oven for 30 minutes or until skins are blistered and browned. Transfer from oven to a closed paper bag (or a bowl covered with plastic wrap) to loosen skins. Cool. Peel away and discard skins before using in recipes.|
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