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Easy prep

Bucatini in Tomato Alfredo Sauce

with Cherry Tomato Confit & Torn Mozzarella

Cooking time

20 minutes




1010 /serving

If you find that deciding between a tomato or cream sauce is nigh impossible, tonight’s recipe is for you. Tomato alfredo sauce has all the acidic zing of a red pesto, with all the indulgent creaminess of an alfredo. It’s a win-win! Toss in confit cherry tomatoes and hand-torn milky mozzarella to bring out all the flavours and textures of your plate of pasta. Top with fragrant basil and serve with a baby arugula and radish salad on the side. It all comes together in an easy 20 minutes, which is just about as long as you’ll be able to bear to wait before digging in.

We will send you:

  • 60g Baby arugula (or baby spinach)
  • 25g Diced onions
  • 140g Multicoloured cherry tomatoes
  • 15ml Minced garlic
  • 60g Sliced radishes
  • 1 Bunch of basil
  • 15ml Balsamic vinegar
  • 45ml Sundried tomato pesto
  • 225g Bucatini
  • 75ml Heavy cream
  • 125g Fresh mozzarella
  • 7.5g Tomato alfredo spice blend (garlic, red bell pepper, dried black olives, basil, oregano, kosher salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Gluten, Milk, Sulphites, Tree Nuts, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
56 g
Saturated Fat
21 g
590 mg
Total Carbs
101 g
10 g
28 g
9 g
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Make the cherry tomato confit
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Reserving a handful for the salad, toss with a generous drizzle of olive oil on a lined sheet pan; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, without turning 13 to 15 minutes, until softened. Remove from the oven and set aside in a warm spot.
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Cook the pasta
While the cherry tomatoes roast, add the pasta to the pot of boiling water and cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of cooking water (double for 4 portions), drain the pasta thoroughly and toss with a drizzle of olive oil to prevent from sticking.
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Mise en place
While the pasta cooks, pick the basil leaves off the stems; tear the leaves. Using your hands, tear the mozzarella into large chunks. In a bowl, drizzle with olive oil and season with ½ the remaining spice blend and S&P.
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Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the pesto, cream and the reserved cooking water; season with S&P. Bring to a simmer and cook, 2 to 3 minutes, until the sauce has thickened. Add the pasta and cook, 1 to 2 minutes, until coated thoroughly with the sauce.
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Make the salad
While the sauce cooks, in a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P. Add the arugula, radishes, reserved cherry tomatoes and ½ the basil. Toss to combine thoroughly.
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Plate your dish
To the pan of pasta, add ⅔ of the roasted cherry tomatoes and toss to combine thoroughly. Divide the finished pasta between your plates. Top with the remaining roasted cherry tomatoes, torn mozzarella (letting any excess oil drip off before adding) and remaining basil. Bon appétit!