This following recipe has been inspired from a meal from a Watergardens pub called the Star Hotel. The pub has some delicious modern meals and some great vegetarian alternatives including Chinese, Pasta and Pizza.

This meal is nice and spicy with gooey pieces of melted bocconcini between tangs of capers. Surprisingly, it all gels well together, allowing you to feel content at the end of the meal.

Ingredients:

• 210 grams bocconcini balls, drained and chopped into smaller pieces roughly- what is bocconcini? wikipedia
• 200 grams tomato crushed, can
• 2 cloves garlic, sliced thin
• salt and pepper to taste
• 1/4 cup white wine
• 2 spring onions, sliced thin
• 2 tbs capers
• 1 tsp chilli (to your level of heat)
• 1 tsp parsley chopped fine
• 1 tsp Massel Vegetable stock powder
• parmesan for garnishing (optional)
• olive oil for sauteing
• fettucine cooked seperately

Instructions:

1. Drizzle oil in pan and place the garlic, capers, parsley and spring onions.
2. Season with chilli, salt, pepper and cook until soft.
3. Pour in the wine and marinate for five minutes on a low heat.
4. Add the stock and stir for a minute before adding the tomatoes in.
5. Once all mixed in, stir in the pasta before adding the bocconcini, placing onto a low heat to just melt the bocconcini.
6. Place on a plate and garnish with parsley, some chopped spring onions and parmesan cheese grated (optional).