TOMATO, PARSLEY & CRICKET SPAGHETTI
Time: 30 minutes
Spaghetti - 250g
Vegetable Stock Cube - 1
Balsamic Vinegar - 2 tbsp
Cherry Tomatoes - 1 vine
Onion - 1
Capers - 2 tbsp
Lemon - 1
Parsley - 1 handful
Galic Cloves - 5
Chilli Flakes - 2 tsp
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 spaghetti.
Whilst the pasta cooks: halve all your cherry tomatoes , dice an onion, finely slice your garlic cloves, roughly chop your parsley, and quarter your lemon.
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 are a minute to stop the garlic burning.
Throw in your chopped cherry tomatoes and cook for a minute or two until they soften. Add in your balsamic vinegar (2 tbsp), then crumble in your vegetable stock cube. Stir to ensure the cube has fully dissolved, then add in your capers and cook for a further minute or two.
Spoon in some of the pasta water to keep the sauce loose and wet. There’s nothing worse than a dry pasta sauce.
To finish, use tongs to transfer the spaghetti from the saucepan to the frying pan. Don’t drain the pasta water! You might need it.
Turn off the heat and toss the spaghetti and sauce together with the crickets, chopped parsley, a good squeeze of lemon and season salt and lots of black pepper. Keep spooning in pasta water to keep the pasta and sauce loose if necessary.
Serve in a pasta bowl with a good drizzle of olive oil, a lemon wedge, season with salt and pepper to taste and tuck in!
Cook this recipe with our Ready to Cook Dried Crickets.