Fresh Spaghetti Alla Chitarra
with Cherry Tomatoes, Capers & Fresh Parsley
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Gotta love spaghs! So relatable! And when those noodles are fresh—as in spaghetti alla chitarra—you want to keep it fresh with flavours to match. Take inspiration from a Mediterranean garden, with a pick of sharp parsley leaves and sweet pan-popped cherry tomatoes, plus briny capers for a little zing. Simply step up the sauce with deliciously tangy sun-dried tomato pesto and smooth in a pat of butter before serving.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 1 Bunch of parsley
- 30ml White balsamic vinegar
- 10g Capers
- 225g Fresh spaghetti alla chitarra
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
11 g
Sodium
510 mg
Total Carb
78 g
Sugars
8 g
Protein
18 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Pick the parsley leaves off the stems; finely chop the leaves and stems, keeping them separate. Halve the tomatoes.
Start the sauce
In a large pan, heat a generous drizzle of oil on medium. Add the garlic and parsley stems. Sauté, 1 to 2 min., until fragrant. Add the capers, ⅔ of the tomatoes and ½ the vinegar. Sauté, 4 to 6 min., until the tomatoes have burst; season with the spices and S&P.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; 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 salad
Meanwhile, in a medium bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and remaining tomatoes; toss well.
Finish the sauce & combine the pasta
To the pan of sauce, add the pesto, pasta, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the parsley leaves. Serve the salad on the side. Bon appétit!
