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Spaghetti Sorrentina

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 300 g cherry tomatoes, halved
  • 1 handful fresh basil leaves, plus extra for garnish
  • 400 g homemade tomato sauce
  • 1 Knorr Vegetable Stock Pot
  • 375 g spaghetti
  • 75 g mozzarella
  • Black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

488kcal

Energy (kJ)

2041kJ

Protein (g)

18.8g

Carbohydrate incl. fibre (g)

81.1g

Carbohydrate excl. fibre (g)

75.7g

Sugar (g)

9.1g

Fibre (g)

5.5g

Fat (g)

10.0g

Saturated fat (g)

3.6g

Unsaturated fat (g)

5.1g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

15mg

Sodium (mg)

568mg

Salt (g)

1.42g

Vitamin A (IU)

1188IU

Vitamin C (mg)

16.6mg

Calcium (mg)

137mg

Iron (mg)

2.57mg

Potassium (mg)

803mg

Total

1952kcal

8163kJ

75.2g

324.5g

302.7g

36.5g

21.8g

39.8g

14.4g

20.3g

15.7g

4.6g

0.0g

59mg

2274mg

5.69g

4752IU

66.2mg

547mg

10.28mg

3213mg


  • 1 Heat a tablespoon of olive oil in a large frying pan. Add the cherry tomatoes and cook on medium heat for 1–2 minutes.
  • 2 Tear the basil leaves and add to the pan. Add the tomato sauce and the Knorr Stock Pot and simmer for 2-3 minutes.
  • 3 Cook the spaghetti according to the packet instructions.
  • 4 Drain the spaghetti and add to the to the tomato sauce in the frying pan.
  • 5 Sprinkle in the mozzarella chunks and toss together well, season to taste with black pepper, garnish with basil leaves and serve with Parmesan cheese.