Trapanese-style Spaghetti with Cherry Tomatoes & Pecorino
with toasted almonds and basilCalories
:
728 kcalProtein
:
25.3g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Amandelnoten
- Pinda's
- Mosterd
- Soja
- Ei
- May contain traces of allergens
- Noten
- Sesamzaad
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Garlic
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ piece
Onion
20 g
Arugula
2.5 g
Fresh basil
(May be present: Selderij)
150 g
Mini Roma tomatoes
½ piece
Tomato
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3047 kJ
Calories728 kcal
Fat32.7 g
Saturated Fat7.7 g
Carbohydrate80 g
Sugar14.7 g
Dietary Fiber9.3 g
Protein25.3 g
Salt1.1 g
Potassium699.1 mg
Calcium37 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Pot
•Salad Bowl
Cooking Steps
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.
