Fresh Spaghetti Alla Chitarra
with Cherry Tomatoes, Capers & Pine Nuts
Cooking time
20 minutes
Servings
2/4
Calories
610 /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 richly crunchy pine nuts for a little ping and briny capers for a little zing. Simply step up the sauce with sun-dried tomato pesto and butter before serving.
We will send you:
- 280g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 2 Garlic cloves
- 1 Bunch of parsley
- 30ml White balsamic vinegar
- 10g Capers
- 12g Pine nuts
- 225g Fresh spaghetti alla chitarra
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Cashews, Pine nuts, Wheat
You will need:
Medium pot
Large pan
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
9 g
Sodium
790 mg
Total Carb
77 g
Sugars
7 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. Mince the garlic. Halve the tomatoes.
Start the sauce
In a large pan, heat a generous drizzle of olive oil on medium. Sauté the garlic, pine nuts and parsley stems, 1 to 2 min., until fragrant. Add the capers, ⅔ of the tomatoes and ½ the vinegar. Cook, stirring occasionally, 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 olive 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!
