Trapani-style spaghetti
with toasted almonds and basil
Labels:
Veggie
Allergenen:
Melk (inclusief lactose)
•Tarwe
•Amandelnoten
•Pinda's
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Knoflookteen
20 gram
Geraspte pecorino DOP
(Bevat: Melk (inclusief lactose))
90 gram
Spaghetti
(Bevat: Tarwe Kan bevatten: Mosterd, Soja, Ei)
20 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Ui
20 gram
Rucola
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
150 gram
Mini-romatomaten
½ stuk(s)
Tomaat
Zelf toevoegen
½ el
Olijfolie
½ el
Extra vierge olijfolie
½ el
Zwarte balsamicoazijn
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Pot
•Saladekom
Instructies
1
- Bring a pot of salted water to a boil for the spaghetti.
- Finely chop the almonds with a knife or blend them in a food processor.
- Heat a clean frying pan and toast the almonds over medium-high heat for 3 - 4 minutes or until golden brown.
- Transfer the almonds to a small bowl.
2
- Cook the spaghetti for 10 - 12 minutes, reserve a small amount of the cooking liquid, drain, and set aside.
- Dice the onion and tomatoes. Quarter the mini Roma tomatoes and crush or mince the garlic.
- In the same frying pan as the almonds, heat a drizzle of olive oil and fry the onion and garlic for 2 - 3 minutes over medium heat.
- Add all the tomatoes and fry for another 4 - 5 minutes. Season to taste with salt and pepper.
3
- Transfer the spaghetti and reserved cooking liquid to the tomatoes and heat for 1 - 2 minutes. Season to taste with salt and pepper.
- Transfer the arugula to a salad bowl and drizzle over some extra virgin olive oil and the balsamic vinegar.
- Toss everything together and season to taste with salt and pepper.
4
- Finely chop the basil.
- Serve the spaghetti on plates and garnish with the toasted almonds, pecorino and basil.
- Top with the arugula.
Did you know... just 20g of arugula provides more iron, calcium and vitamin A than most other vegetables.
