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Agnolotti with quick tomato and basil sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick & delicious 15-minute pasta dinner for busy nights.
Ingredients:
  • 625g packet fresh ricotta and spinach agnolotti
  • 75.08 gm olive oil
  • 1 brown onion, finely chopped
  • 250g cherry tomatoes, halved
  • 125.00 ml grated parmesan
  • 82.50 ml pitted kalamata olives, thickly sliced
  • 82.50 ml roughly chopped fresh basil leaves
  • Extra grated parmesan, to serve
Instructions:
  • Boil pasta in a pot of salted water according to package instructions until al dente. Drain well.
  • Heat oil in a large frying pan over medium-high heat. Add onion and cook until softened and golden, about 5 minutes. Stir in tomatoes and garlic and cook for an additional 2 minutes until tomatoes start to soften.
  • Combine pasta, parmesan, olives, and basil in a pan, gently toss to mix together. Season to taste and garnish with extra parmesan before serving.

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