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Pappardelle with tomato, parsley and crickets. The food is shown next to a jar of Dolmio sauce of Yum Bug Ready to Cook Dried Crickets Original.

Serves: 2

Time: 30 minutes


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



  • 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.


  • 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).


  • 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.


  • 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.

Cook this recipe with our Ready to Cook Dried Crickets.


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