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Ingredients
Pasta Gratin with Olives and Herbs
- Ingredients
- 2 garlic cloves
- Sea salt
- 2 handfuls Basil
- 5 Tbsps olive oil
- 6 ripe Tomatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 250 grams Buffalo mozzarella
- 400 grams Fusilli
- 3 Tbsps black, pitted Olives
- freshly ground peppers
Preheat the oven to 200°C (approximately 400°F). Peel the garlic, cut into large pieces and place in a mortar. Sprinkle with salt and mash into a fine pulp. Add the basil and crush. Stir in 4 tablespoons of olive oil.
Rinse the tomatoes, remove the stalks and cut into thin slices. Rinse the peppers, halve, remove the seeds and cut into thin strips. Heat 1 tablespoon of oil in a pan and saute the peppers over medium heat for 5 minutes. Drain and dice the mozzarella. Cook the pasta in plenty of boiling salt water until al dente. Drain, place in a bowl and mix with the garlic-basil pesto. Saute the olives and pepper strips. Season with salt and pepper.
Line a round baking dish with the tomato slices. Spread half of the pasta on top and sprinkle with some of the mozzarella. Pour the remaining pasta in and sprinkle with the remaining mozzarella. Bake for 15-20 minutes, until golden brown. Garnish with basil and serve immediately.
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |