Mafaldine with Burrata & Spicy Panko Topping
in creamy sauce with capers & cherry tomatoes
The herbed cream cheese in this recipe contains aromatics like chives, parsley and garlic, making this dish creamy with an extra boost of flavour!
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
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
½ piece
Red onion
125 g
Red cherry tomatoes
100 g
Passata
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Tarwe)
½ piece
Garlic
¼ piece
Red chili pepper
15 g
Capers
1 piece
Tomato
Not included in your delivery
½ piece
Low sodium vegetable stock cube
¾ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the Mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat and fry the cherry tomatoes for 2 minutes.
- Slice the onion into half rings, then transfer to the pan and fry for 4 minutes.
- Deglaze with the balsamic vinegar, then add the passata, cream cheese and sugar, along with some pasta water as preferred. Season with salt and pepper.
- Mix well and allow to simmer until serving.
- In the meantime, deseed the red chili pepper* and chop into thin rings.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the panko with the garlic and chili pepper until golden-brown.
- Dice the tomato.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the mafaldine to the sauce and mix well to combine.
- Serve the mafaldine on deep plates. Top with the burrata and the diced tomato.
- Drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Garnish with the panko and the capers to finish.
