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Spiral Pasta

Spiral Pasta

with Tomato & Cheese

The classic combo of onion, garlic and tomato pairs brilliantly with salty capers and basil in this most simple and classic of pasta sauces. The real hero of the dish is the chilli which adds flavour and warmth. Keep out the chilli for the kids, but if you’re feeling brave, add ¼ tsp of chilli flakes and enjoy this dish the traditional, ‘angry’ Italian way. Buon appetito!

Tags:
Kid Friendly
Healthy
Spicy
Under 30 Minutes
Veggie
Kid Friendly
Allergens:
Gluten
Pine Nut
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

500 g

Spiral Pasta

(Contains Gluten;)

1

brown onion

1

red capsicum

1 clove

garlic

1

birdseye chilli

2 tin

diced tomatoes

1 tbs

capers

1 bunch

basil

2 tbs

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1 block

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1 tbs

olive oil

1 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2490 kcal
Fat14.8 g
of which saturates3.5 g
Carbohydrate84.5 g
of which sugars6.5 g
Dietary Fibre0 g
Protein23.2 g
Cholesterol0 mg
Sodium392 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Knife
Large Pan
Strainer
Saucepan

Instructions

1

To prepare the ingredients, finely chop the brown onion, birdseye chilli (deseeded and optional), and basil leaves. Dice the red capsicum. Peel and crush the garlic. Finely grate the Parmesan cheese.

2

Bring a large saucepan of water to the boil. Add the wholemeal spiral pasta and cook for 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain and return back to the saucepan.

3

Meanwhile, heat the olive oil in a medium saucepan over a medium heat. Add the brown onion and red capsicum. Cook, stirring, for 2 minutes and then reduce the heat to medium-low and cover with a lid. Cook for 5 minutes or until the capsicum softens. Remove the lid and add the garlic and birdseye chilli (leave out the chilli if you don’t like too much heat!) and cook, stirring, for 1 minute or until fragrant.

4

Add the diced tomatoes and water. Bring to a simmer for 10 minutes or until it has thickened slightly and the vegetables have softened. Stir through the capers, basil leaves and pine nuts until well combined. Season to taste with salt and pepper. Throw in the drained pasta and toss to coat well.

5

Divide the Vegetarian Arrabiata between bowls and top with the finely grated Parmesan cheese, if you like. Tip: If the kids don’t eat capers, you can just stir them through the adult serves before serving up.