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Pan-Burst Cherry Tomato Spaghetti alla Chitarra

with Basil & Parmesan-Topped Brussels Sprouts

Cooking time

25 minutes

Servings

2/4

Calories

590 /serving

Bursting with love over here! And the cherry tomatoes in this sauce are here to prove it. Heated to the popping point to release their full sweet potential, those blistered tomatoes combined with roasted garlic and a handful of fresh-chopped herbs make for a brilliantly simple sauce to weave through strands of fresh spaghetti alla chitarra. Top the pasta and Brussels sprouts, softened and browned in the oven, with Parmesan shavings to share the love.

We will send you:

  • 140g Cherry tomatoes
  • 170g Brussels sprouts
  • 1 Onion (or shallot)
  • 14g Herb medley (basil, chives, parsley)
  • 30g Vegetable demi-glace
  • 2 Roasted garlic cloves
  • 225g Fresh spaghetti alla chitarra
  • 25g Shaved Parmesan (contains rennet)
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
19 g
Saturated Fat
5 g
Sodium
1040 mg
Total Carbs
87 g
Sugars
9 g
Protein
22 g
Fibres
10 g
Preparation
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Roast the Brussels sprouts
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 16 minutes, until golden brown and tender. Remove from the oven, transfer to a serving bowl and top with ½ the Parmesan. Set aside in a warm spot.
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Mise en place
While the Brussels sprouts roast, peel, halve and small-dice the onion. Finely chop the roasted garlic. Pick the basil leaves off the stems, discarding the stems; finely slice ½ the leaves, reserving the rest. Thinly slice the chives. Roughly chop the parsley leaves and stems. In a small bowl, combine the parsley, sliced basil and chives.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the sauce
While the pasta boils, in a large pan, heat a drizzle of olive oil on medium-high. Add the cherry tomatoes and cook, 4 to 6 minutes, stirring once halfway through, until blistered. Add the onion and a generous drizzle of olive oil; cook, stirring occasionally, 2 to 3 minutes, until the onion is translucent. Season with the remaining spice blend. Add the roasted garlic, demi-glace and ½ the reserved cooking water; cook, stirring occasionally, 1 to 2 minutes, until slightly reduced.
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Combine the pasta
To the pan of sauce, add the cooked pasta and chopped herbs; cook, stirring constantly, 1 to 2 minutes, until the pasta is thoroughly coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Season with S&P to taste.
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Plate your dish
Divide the finished pasta and roasted Brussels sprouts between your plates. Top the pasta with the remaining Parmesan and garnish with the reserved basil leaves (tear roughly with your hands before adding). Bon appétit!