124. Spaghetti Crudaiola con Fagioli

Name: 124. Spaghetti Crudaiola con Fagioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1kg ripe tomatoes, roughly chopped; Generous pinch of salt flakes; Pinch cracked pepper; 80ml olive oil; 50g Parmesan cheese, grated; 500g dried spaghetti; 2x 400g cans of cannellini beans, drained; 200g bocconcini, drained; 1 large handful basil leaves, torn; 20 ml olive oil; Juice of half a lemon; Pinch chilli flakes

4 steps

Prep:15minCook:10min

Make this when tomatoes are in season, and you’ve either bought the tomatoes at a market or from a grower, or grown them yourself. Underripe supermarket tomatoes really do not cut it.

Updated at: Mon, 05 Feb 2024 09:34:23 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories818.4 kcal (41%)

Total Fat30.2 g (43%)

Carbs98.3 g (38%)

Sugars8.9 g (10%)

Protein34.8 g (70%)

Sodium428.8 mg (21%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1kgtomatoes

ripe, roughly chopped

salt flakes

cracked pepper

80mlolive oil

50gparmesan cheese

grated

500gdried spaghetti

2 x 400gcannellini beans

drained

200gbocconcini

drained

1 handfulbasil leaves

large, torn

20mlolive oil

0.5juice of lemon

chilli flakes

Instructions

Step 1

Add all the tomatoes to a large bowl, sprinkled with a generous amount of salt and a pinch of cracked pepper. Add the oil and toss. Set aside.

Step 2

Cook the spaghetti in salted boiling water for their indicated cooking time. Drain well, but reserve about 100ml of pasta water.

Step 3

Throw the tomato mixture in with the cooked pasta and pasta water, and using a spaghetti server, agitate the pasta to thoroughly mix it through. Initially, it will seem like it’s too dry, but keep mixing. Then, as the hot spaghetti begins to slightly break down the tomato, it will look like it’s too wet, but keep mixing. Finally, it will emulsify and coat your spaghetti with a glossy sheen, and you know it’s ready.

Step 4

Stir through the bocconcini and beans, then it’s ready to serve, sprinkled with the basil leaves, and drizzled with the lemon juice and the remaining olive oil, garnished with chilli flakes.