TOMATO, PARSLEY & CRICKET PAPPARDELLE

Serves: 2

Time: 30 minutes

INGREDIENTS

Dolmio Tomato & Basil Pasta Sauce – 350g

Pappardelle – 250g

Veg Stock – 1 Cube

Balsamic Vinegar – 2tbsp

Cherry Tomatoes on the Vine – 12

Onion – 1

Parsley – 1 Handful

Garlic – 5 Cloves

Chilli Flakes – 1-2tsp

Olive Oil

Salt and Pepper

FRY THE CRICKETS

Heat a dash of olive oil in a large frying pan, then add the crickets, season with salt and black pepper, and fry over a medium heat for a couple of minutes until the crickets colour and are nice and crunchy.
Set aside while you make the rest of the dish.

PREP THE BITS

In a saucepan bring water to the boil, salt generously and place in the pappardelle.
Whilst the pasta cooks: halve all your cherry tomatoes (12), dice an onion (1), finely mince your garlic cloves (5), and roughly chop your parsley (1 handful).

MAKE THE SAUCE

Heat a good drizzle of olive oil in a frying pan on medium heat, then add your diced onion and stir until translucent.
Follow with the sliced garlic and chilli flakes. Add a dash of pasta water after a minute or two to stop the garlic burning.
Throw in your chopped cherry tomatoes and cook for a minute or two until they soften.
Add in balsamic vinegar (2 tbsp) and crumble in your vegetable stock cube (1). Stir to ensure the cube has mostly dissolved, then pour in your jar of Dolmio Tomato & Basil pasta sauce, and keep stirring until the sauce is well combined.
Taste the sauce and season with salt and pepper as necessary.

FINISH

Once the pappardelle is al dente, use tongs to transfer the pasta to the sauce. Don’t drain the pasta water, you might need it!
Turn off the heat and toss the pappardelle and sauce together with the crickets, chopped parsley, lots of black pepper, and a good dash of olive oil.
If necessary, spoon in tablespoons of pasta water to keep the pasta and sauce loose. There’s nothing worse than a dry pasta.
Serve in a pasta bowl with a good drizzle of olive oil, season with salt and pepper, and a grate of parmesan to finish.