Quick pasta with burrata and tomato sauce
with a kalamata olive, parsley and hazelnut topping
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
15 g
Kalamata olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Passata
10 g
Hazelnuts
(Contains: Hazelnoten May be present: Pinda's, Noten, Sesamzaad)
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
½ piece
Courgette
½ sachet(s)
Italian seasoning
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the penne for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat the olive oil in a wok or deep frying pan and fry the vegetable mix for 3 - 4 minutes.
- Meanwhile, quarter the courgette lengthwise and chop it into thin crescents.
- Add the courgette and fry for another 3 - 4 minutes.
- Add the passata and Italian-style herbs and simmer for 2 - 3 minutes on medium heat.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- In the meantime, chop the olives, hazelnuts and flat-leaf parsley.
- Heat the extra virgin olive oil in a saucepan over medium heat.
- Add the olives, parsley, and hazelnuts and fry for 1 - 2 minutes. Season with salt and pepper.
- Add the pasta to the sauce along with a splash of pasta water as preferred. Season to taste with salt and pepper.
- Serve the pasta on plates and top with the burrata. Drizzle some extra virgin olive oil to taste over the burrata and season with salt and pepper.
- For the parents, serve with the kalamata olive topping.