Vegetable Penne caprese

By Cheffe Dina Nikolaou

Preparation: 10' Cooking time: 8'-10' Servings: 4

Ingredients:

500 g vegetable penne, HELIOS
2 tbsp olive oil
500 g coloured cherry tomatoes cut in half
1 small onion, finely chopped
1 clove of garlic, finely chopped
500 g ready-made tomato sauce
200 g mozzarella, fresh
½ bunch of basil leaves, finely chopped
Salt, freshly ground pepper

Method:

In a pot of boiling salted water, add the pasta and cook it according to the instructions on the package.
In a large frying pan, add the 1 tablespoon of olive oil, add the onion, season with salt and sauté for 2-3 minutes. Add the garlic, cherry tomatoes, stir and pour in the tomato sauce. Season with salt and pepper and let the sauce simmer for 5-6 minutes. Remove from the heat and add the basil.

Preheat the oven to 200°C on resistance. Grease an ovenproof dish with the second tablespoon of olive oil. Pour in the pasta and sauce and mix gently. Scatter the mozzarella in large pieces and bake in the oven for 8-10 minutes.