Creamy Fresh Spaghetti Pomodoro
with Roasted Peppers & Parmigiano Reggiano
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
Let’s make a real Italian connection happen right here! Fresh spaghetti alla chitarra combines with cherry tomatoes and cream in 15 minutes. It’s like they were always meant to be together, with a sprinkling of Parmigiano Reggiano for extra amore.
We will send you:
- 280g Cherry tomatoes
- 15ml Minced garlic
- 225g Fresh spaghetti alla chitarra
- 15ml Ajvar (roasted red pepper spread)
- 1 Roasted pepper
- 90ml Heavy cream
- 25g Parmigiano Reggiano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Total Fat
43 g
Saturated Fat
22 g
Sodium
1220 mg
Total Carb
71 g
Sugars
8 g
Protein
22 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, chop the roasted pepper.
- In a large pan, heat a generous drizzle of oil on medium.
- Add the tomatoes and cook, stirring occasionally, 3 to 4 min., until beginning to burst.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the roasted pepper, ajvar, cream and ½ the reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Combine the pasta
- To the pan, add the pasta, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Add ½ the cheese; stir well.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
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