Tomato & Basil Bucatini
with Crispy ’n’ Cheesy Breaded Zucchini
Cooking time
25 minutes
Servings
4
Calories
740 /serving
Power up for pasta night! Big, thick, hollow strands of bucatini, boiled to al dente, really give the kids something to slurp and chew. The hole in the middle is made to capture sauce, like this tomato and cream combo boosted by torn basil leaves. The veg side is something special: rounds of zucchini are dunked in egg, then covered in panko and cheese. With Grana Padano for breading and melted mozzarella for broiling, it’s doubly delicious.
We will send you:
- 1 Bunch of basil
- 3 Zucchini (green, yellow or heirloom)
- 60g Panko
- 450g Bucatini
- 300ml Tomato sauce
- 90ml Heavy cream
- 90g Grated mozzarella
- 50g Grana Padano (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:
Large pot
1 Egg
Salt & pepper (S&P)
1 or 2 Sheet pans
Parchment paper
Olive oil
Strainer
Oil
Total Fat
22 g
Saturated Fat
11 g
Sodium
1040 mg
Total Carb
108 g
Sugars
10 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Thinly slice the zucchini into ¼ inch rounds. Pick the basil leaves off the stems. In a large bowl, beat 1 egg until smooth. Add the zucchini; toss well. Add the panko, ⅔ of the Grana Padano, ½ the spices and S&P; toss well.
Make the crispy zucchini
Arrange the zucchini on a lined sheet pan (use 2 sheet pans if necessary). Spoon any remaining panko mixture on and around the zucchini. Drizzle with olive oil. Roast, 15 to 20 min., until golden brown. Remove from the oven and switch the oven to broil. Sprinkle the zucchini with the mozzarella. Broil, 2 to 3 min., until the cheese has melted.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Combine the pasta & serve
In the same pot, combine the tomato sauce, cream, ⅔ of the basil (tear before adding), ½ the reserved cooking water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and add the pasta and remaining Grana Padano; toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the crispy zucchini. Garnish with the remaining basil and a drizzle of olive oil. Bon appétit!
