This Hello Fresh dinner was a huge hit with the Kidlet, who declared it her favourite that she wanted to have for every pasta dish forever. symbol and I enjoyed it, but were not that enthusiastic about it.

I've adjusted the recipe slightly to reduce the number of moving parts; in particular, more things go straight into the sauce rather than being added as a garnish at the end.

Bocconcini Romesco Pasta

Hello Fresh

Ingredients

• 340g cavatappi
  
• 200g bocconcini, cut into 8ths
  
• 30mL parsely, coarsely chopped
• 2.5-5mL red pepper flakes
  
• salt and pepper
• 10+30mL oil, divided
  
• 56g almonds, finely chopped
  
• 340mL roasted red peppers in glass, drained and chopped
  
• 4-6 garlic cloves, minced
• 30mL smoked paprika
  
• 740mL crushed tomatoes
• 2 large shallots, finely chopped
• 30mL red wine vinegar
• 60mL butter

Directions

1. Begin boiling and salting the water for the pasta -- you'll need some of the pasta water.
   
2. Combine bocconcini, parsley, red pepper flakes, 1mL salt, and 10mL oil in a small bowl; set aside.
3. Heat a large, deep skillet over medium heat. Add the almonds and toast, stirring frequently, until lightly browned, 3-4 minutes -- do not burn!
4. Add 30mL oil, the roasted red peppers, and the shallots. Continue cooking until the almonds soften slightly, 2-3 minutes.
5. Add the garlic, vinegar, paprika, and crushed tomatoes. Cook, stirring often, until the sauce reduces slightly, ~5 minutes.
6. When the pasta is done al dente, drain, reserving 120mL pasta water.
7. Add the reserved water, butter, and marinated bocconcini to the sauce; stir to combine and let thicken slightly more. Taste for salt and pepper and adjust as needed.
8. Toss with the pasta and serve.