Tested till perfect Pasta with Tomato and Bocconcini

Pasta with Tomato and Bocconcini

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra virgin olive oil
  • 4 4green oniongreen onions, sliced
  • 2 2clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupscherry tomatoes or grape tomatoes, halved
  • 1/4 cup 1/4cupchopped fresh basil or parsley
  • 4 cups 4cupsScoobi-Do pasta or penne pasta, (12 oz/375 g)
  • 1 cup 1cupcubed bocconcini cheese
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In large skillet, heat oil over medium heat; fry onions, garlic, salt and pepper until softened, about 3 minutes. Add tomatoes; cook until softened, about 8 minutes. Stir in basil.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot.

Add tomato mixture and bocconcini to pasta; toss to coat.

Additional information : Tip: Bocconcini are nuggets of fresh mozzarella cheese that are generally sold packed in whey or water at supermarket deli counters. Use 1 cup (250 mL) diced mozzarella if unavailable.

Nutritional Information Per serving: about

cal 507 pro 20g total fat 16g sat. fat 6g
carb 72g fibre 6g chol 25mg sodium 674mg

% RDI:

calcium 23 iron 29 vit A 17 vit C 40
folate 89
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