Foodkit Recipe
Ray’s Spaghetti with Roasted Tomatoes, Olives, Mozzarella, Fresh Basil and Parmesan
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Vine Tomatoes | Core the tomatoes by cutting around the cores with a small sharp knife. |
| Garlic Cloves | Peel and chop or slice finely |
| Pitted Kalamata Olives | |
| Spaghetti | |
| Bocconcini | This recipe requires 5 bocconcini, each one sliced into 4. |
| Parmesan Grated | Use 1/4 cup for the recipe, and the rest for serving. |
| Basil |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 200C. Place a large saucepan of well salted water on to boil beady for the pasta. |
|---|---|
| Step 2 15 mins | Put the tomatoes, oil, garlic and olives in a small roasting pan. Place in the oven for 15 minutes or until the tomatoes are just collapsing and released some of their juices. Remove from the oven and reserve. |
| Step 3 10 mins | Meanwhile, boil the pasta until al dente or tender to the bite. Drain and place in a large warm serving bowl. |
| Step 4 2 mins | Add the tomatoes and their juices, the bocconcini and the 1/4 cup of parmesan. Toss and serve sprinkled with basil leaves. |
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