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Nutrition Facts
Serving Size 350 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 700 mg 29%
Total Carbohydrate 54 g 18%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 17 g
Vitamin A 30% • Iron 15%
Vitamin C 40% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fresh Tomato Caprese Pasta

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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 Lb Central Market Elicoidali IGP Pasta di Gragnano
2 Tbsp olive oil
2 Pt Zeema or Angel Sweet Tomatoes
1/2 Tsp sea salt
1/4 cup(s) fresh garlic cloves, slivered or coarsely chopped
1 Tbsp aged balsamic vinegar
1/4 cup(s) Central Market Pesto Genovese
1/2 Tsp freshly ground black pepper
1 cup(s) whole milk mozzarella balls
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Instructions

1
Bring a large pan of water to a boil for pasta. Cook pasta according to package directions. Drain pasta and reserve 1/4 cup cooking water from pasta.
2
While pasta is cooking, heat a large skillet over medium-high heat. Add oil tomatoes and salt. Sauté for 3 to 4 minutes or until tomatoes begin to soften and skins begin to brown a little.
3
Add garlic and balsamic, simmer 3 to 4 minutes, or until garlic softens. Add reserved pasta cooking water, pesto and pepper. Stir to combine.
4
Add pasta to pan with sauce and top with mozzarella. Stir through just to melt. Serve immediately.
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