Spaghetti Sorrentina
A tasty colourful pasta dish, inspired by the south of Italy. Cooking the spaghetti in vegetable stock made using a Knorr Vegetable Stock Pot gives an extra flavour hit. Plus, reserve the spaghetti water and use it for soups or stews.
- Recipe serves4
- Preparation Time15 min
- Cooking Time10 min
Ingredients
- 1 Knorr Vegetable Stock Pot
- 1½tbsp olive oil
- 400g spaghetti
- 300g cherry tomatoes, halved
- A handful of fresh basil leaves, plus extra for garnish
- 2–3 ladlefuls of Marco’s tomato sauce or ready-made tomato sauce
- 2 x 125g low-fat mozzarella cheeses, chopped into chunks
- Black pepper
- A grating of Parmesan cheese
Method
- Bring a large pot of water to the boil. Add in about ½ tablespoon of olive oil and the Knorr Vegetable Stock Pot, which will season the water. Stir until the Knorr Vegetable Stock Pot has dissolved and return to the boil.
- Once boiling, add in the spaghetti and cook until al dente, according to packet cooking times.
- Meanwhile, heat the remaining olive oil in a large frying pan.
- Add in the cherry tomatoes and fry for 1–2 minutes. Tear the basil leaves and add to the pan. Add the tomato sauce to the frying pan.
- Drain the cooked spaghetti (reserving the flavoured pasta cooking water for use in soups or stews).
- Add the cooked spaghetti to the tomato mixture in the frying pan.
- Sprinkle in the mozzarella chunks and toss together well, add a touch of black pepper, grate over Parmesan cheese and garnish with basil.
