TOMATO, PARSLEY & CRICKET PAPPARDELLE
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
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.
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.