Tomato-Roasted Pepper 'Bruschetta' Spaghetti
with Olives and Basil Pesto Toasts- Wheat
- Milk
- Sulphites
- Barley
- May contain traces of allergens
- Soy
- Sulphites
- Wheat
- Milk
- Egg
- Fish
- Tree nuts
- Mustard
- Sesame
- Triticale
- Peanuts
Ingredients: Beefsteak tomato • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Chili flakes.
Ingredients
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Tomato
7 g
Parsley
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Halve buns.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Drain, then roughly chop olives.
- To a small bowl, drain roasted peppers and reserve roasted pepper brine, then roughly chop peppers.
- Roughly chop parsley.
- To a medium bowl, add tomatoes, shallots, olives, chopped peppers, garlic, balsamic vinegar, half the parsley and reserved roasted pepper brine. Season with Italian Herb Spice Blend, salt and pepper, then stir to combine.
- On a foil-lined baking sheet, arrange buns cut-side up.
- Spread pesto on buns, season with salt and pepper. Toast in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Transfer to a cutting board to cool slightly. Cut buns in half diagonally crosswise.
- To the pot with spaghetti, add reserved pasta water and bruschetta mixture, then bring to a simmer over medium-high. Once simmering, cook for 3-5 min, stirring often, until fragrant.
- Season with salt and pepper.
- Divide spaghetti between bowls. Sprinkle some chili flakes over top, if you like.
- Sprinkle remaining parsley over top.
- Serve pesto toasts alongside.
