DIY Shrimp Pasta Bowl with Tomato Sauce
pick 'n' mix toppings: mozzarella, basil, golden panko & more!
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
80 g
Shrimp
(Contains: Schaaldieren)
100 g
Passata
1 piece
Garlic
½ piece
Courgette
½ piece
Romano pepper
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
⅗ sachet(s)
Sicilian-style herb mix
15 g
Panko breadcrumbs
(Contains: Tarwe)
½ sachet(s)
Dried oregano
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Slice the courgette into thin crescents and the Romano pepper into thin strips.
- Transfer both to a parchment-lined baking sheet, being sure to keep them separate. Drizzle with olive oil and scatter over half of the oregano, then season with salt and pepper.
- Roast in the oven for 15 - 20 minutes, or until done.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the penne for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the rest of the oregano for 3 - 4 minutes or until golden, then transfer to a small bowl and set aside.
- Crush or mince the garlic. Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the shrimp with half of the garlic for 2 - 3 minutes, or until done. Season with salt and pepper and set aside.
- In the same pan, heat the passata, Sicilian-style herbs, balsamic vinegar and sugar with the rest of the garlic for 2 - 3 minutes over medium-high heat.
- Transfer the pasta to the sauce and toss well to combine, adding some pasta water as necessary if it seems too dry. Season to taste with salt and pepper.
- Chop the basil.
- Serve the pasta in bowls or deep plates.
- Serve all the elements separately at the table: the courgette, Romano pepper, shrimp, panko, mozzarella and basil. Allow everyone to build their own pasta bowl as preferred.
