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Sundried Tomato Mafaldine

with Bocconcini Pearls & Balsamic-Glazed Long Beans

Cooking time

25 minutes

Servings

2/4

Calories

870 /serving

Let us introduce you to one of our favourite pasta varieties: she goes by the name of Mafaldine, and her name means “little queen” in Italian. Long and flat, the pasta has beautifully frilly edges and an easily-twirlable shape that makes it perfect for serving with a chunky sauce like this one. We’re keeping it summery with a cherry tomato base, along with sundried tomatoes, milky bocconcini pearls and freshly torn basil. Seasonal long beans with toasted hazelnuts and a drizzle of balsamic glaze make a worthy sidekick for this dish.

We will send you:

  • 1 Bunch of basil
  • 2 Garlic cloves
  • 225g Yardlong beans
  • 25g Hazelnuts
  • 30g Sundried tomatoes
  • 15g Balsamic glaze
  • 225g Mafalda pasta
  • 400ml Cherry tomatoes (canned)
  • 50g Bocconcini pearls
  • 10g Roasted garlic & red pepper (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

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

    You will need:

    Medium pot
    Large high-sided pan
    Large pan
    Strainer
    Olive oil
    Oil
    Salt & pepper
    Oven-safe baking dish
    Total Fat
    29 g
    Saturated Fat
    6 g
    Sodium
    500 mg
    Total Carbs
    117 g
    Sugars
    23 g
    Protein
    31 g
    Fibres
    12 g
    Preparation
    a picture
    Mise en place
    Bring a medium pot of salted water to a boil. Trim and discard the stem ends of the yardlong beans; halve crosswise (if very long). Thinly slice the sundried tomatoes. Mince the garlic. Roughly chop the hazelnuts. Pick the basil leaves off the stems.
    a picture
    Toast the hazelnuts
    Heat a large, high-sided, dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a bowl; drizzle with olive oil and season with a pinch of the spice blend and S&P to taste. Wipe out and reserve the pan.
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    Cook the pasta
    While the hazelnuts toast, add the pasta to the pot of boiling water. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking. 
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    Make the sauce
    While the pasta cooks, in the reserved pan, heat a drizzle of oil on medium-high. Add the sundried tomatoes and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes. Add the canned tomatoes and ¼ cup water (double for 4 portions); season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 6 to 8 minutes, until the sauce has thickened; season with S&P to taste. Add ½ the basil (tear with your hands before adding) and stir to combine.
    a picture
    Cook the beans
    Preheat the oven to broil. While the sauce thickens, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 minutes, until crisp-tender; season with the remaining spice blend and S&P to taste.
    a picture
    Finish & serve
    To the pan of sauce, add the cooked pasta and toss to combine. Transfer the pasta to an oven-safe baking dish and top with the cheese; drizzle with olive oil. Place in the oven and broil, 2 to 3 minutes, until golden brown. Let rest at least 5 minutes before serving. Divide the finished pasta between your plates and top with the remaining basil leaves. Transfer the beans to a serving plate and drizzle with the balsamic glaze. Top the beans with the toasted hazelnuts and serve on the side. Bon appétit!