Spaghetti a la Bruschetta
with Parmesan Garlic Bread
This fun riff on the Italian antipasto is reimagined as a pasta! You can be sure we didn't miss any of the best features of this timeless favourite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Spaghetti
(Contains Wheat)
1 unit(s)
Tomato
113 g
Baby Tomatoes
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Seed Blend
(May contain Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
56 g
Spring Mix
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
100 g
Bocconcini Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
While spaghetti cooks, tear mozzarella into bite-sized pieces into a medium bowl. Add pesto and a pinch of salt, then stir to coat. Set aside to marinate. Halve tomatoes. Halve rolls. Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Arrange rolls on a foil-lined baking sheet. Combine softened butter and 1/2 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Spread garlic butter on the cut side of each half. Sprinkle with Parmesan. Toast in the middle of the oven until edges are golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
While garlic bread toasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then three-quarters of the tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min. Season with salt and pepper. Add remaining garlic puree, then cook stirring often, until fragrant, 30 sec.
Add spaghetti and reserved pasta water to the pan with tomatoes, then bring to a simmer. Once simmering, cook stirring often, until sauce thickens slightly, 2-3 min. Remove pan from heat. Add marinated mozzarella and pesto. Stir to combine until mozzarella starts to melt. Season with salt and pepper, to taste.
Add remaining tomatoes and arugula and spinach mix to the bowl with vinaigrette, then toss to combine. Divide spaghetti and salad between plates. Sprinkle some chili flakes over spaghetti, if desired. (NOTE: Reference heat guide.) Serve garlic bread alongside.
