Recipe

Bocconcini & Linguine

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Bocconcini & Linguine

Linguine with tomato sauce and bocconcini balls. Served with a side of roasted broccoli.




Ingredients to serve 2

  • 150g x linguine
  • ½ head x broccoli – cut into florets
  • ½ x onion – peel & chop finely
  • ½ x chilli – deseed & chop
  • 1 clove x garlic – peel, grate & finely chop
  • 1 cup x passata
  • 1 x tomatoes – dice (½ cm)
  • 1 tsp x mixed herbs
  • 40g x pitted black olives
  • 5g x basil – tear
  • 4 x bocconcini balls – tear & season
  • olive oil (from your pantry)
  • tin foil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x linguine
  • 1 head x broccoli – cut into florets
  • 1 x onion – peel & chop finely
  • 1 x chilli – deseed & chop
  • 2 cloves x garlic – peel, grate & finely chop
  • 2 cups x passata
  • 2 x tomatoes – dice (½ cm)
  • 2 tsp x mixed herbs
  • 80g x pitted black olives
  • 10g x basil – tear
  • 8 x bocconcini balls – tear & season
  • olive oil (from your pantry)
  • tin foil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Broccoli: Cut the broccoli florets in half, place them in a single layer on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 10-12 minutes, until slightly charred.

Step 3

Linguine: Place a large saucepan on a medium-high heat and add the boiling water. Add the linguine and boil for 6-8 minutes making sure not to overcook it – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Drizzle with a little olive oil to prevent the linguine from sticking together.

Step 4

Tomato sauce: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add chilli and garlic and cook for another minute. Then add the passata, tomatoes and mixed herbs and cook for 5 minutes. Add the pitted black olives and cook for another minute.

Step 5

Serve the linguine topped with the tomato sauce, torn bocconcini balls and basil. Drizzle over some olive oil and add a crack of black pepper. Serve the roasted broccoli on the side.