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Easy prep
20 minutes

Fresh Spaghetti alla Chitarra

with Cherry Tomatoes, Capers & Pine Nuts

Cooking time

20 minutes

Servings

2/4

Calories

690 /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:

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 280g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 30ml Red wine vinegar
  • 10g Capers
  • 225g Fresh spaghetti alla chitarra
  • 12g Pine nuts
  • 30g Sun-dried tomato pesto
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne 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
Total Fat
36 g
Saturated Fat
10 g
Sodium
810 mg
Total Carbs
77 g
Sugars
7 g
Protein
19 g
Fibres
7 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Pick the parsley leaves off the stems; finely chop the stems and leaves, keeping them separate. Mince the garlic. Halve the tomatoes.
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Start the sauce
In a large pan, heat a generous drizzle of olive oil on medium. Cook the garlic, pine nuts and parsley stems, stirring frequently, 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.
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Boil the pasta
While the sauce cooks, 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 the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the salad
While the pasta boils, in a medium bowl, add the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P. Add the baby greens and remaining tomatoes; toss well.
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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.
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Plate your dish
Divide the pasta between your plates. Garnish with the parsley leaves. Serve the salad on the side. Bon appétit!