Family Feast - Day 2

Trofie Pasta in Creamy Tomato Sauce

Count on the Italians to take something as humble as breadcrumbs and turn it into great taste. They are especially good at it in Southern Italy, where they have refined pasta with a sauce on tomato and crumbs on top. We use that combination in today’s meal. The crumbs have the double effect that they add crunch and carry any sauce that the trofie pasta did not succeed in gathering. Even the smallest around the table rarely need persuading to join in. Broccoli on the side becomes approachable too after we blanch it.

Trofie, the spiral kind of pasta, springs from Italy’s Liguria region a bit further North from the breadcrumbs.

Contents

Canned peeled tomatoes*, trofie pasta* (DURUM flour*, water), broccoli*, eggplant*, black olives*, plant-based alternative to cream made with oats (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt), emulsifier: lecithin*, white peppercorns*, stabilizer: guar gum, gellan gum), carrots*, onions*, syrup*, bread crumbs* (WHEAT flour*, water, salt, dry yeast*), basil*, olive oil*, white wine* (contains SULPHITES), lemon juice*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), plant-based alternative to butter* (canola oil*, water, coconut oil*, shea oil*, ALMOND butter*, salt, carrot juice*, lemon juice*, natural aromas), garlic*, sunflower oil*, yeast flakes* (yeast*, WHEAT flour*, sea salt), sea salt, garlic powder*, lemon zest*, ground black peppercorns*, oregano*.

* = organic

Potential allergens: Tomato sauce: Sulphites, gluten, almonds Trofie pasta: Gluten Bread crumbs: Gluten

Nutritionals pr. 100 g Energy: 525 kJ / 126 kcal Fat: 2.9 g Saturated fatty acids: 0.4 g Carbohydrates: 21 g Sugars: 3.4 g Fiber: 1.3 g Protein: 4.5 g Salt: 0.32 g

Serving

Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Bring a saucepan of salted water to a boil.
  2. Cut the broccoli into bite-sized pieces. Don’t forget to peel the broccoli stalk and use that as well.
  3. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli (keeping the cooking water in the saucepan) to a large bowl.
  4. Return the cooking water to a boil. Add the trofie pasta and coot for 4 minutes. Drain, transfer to another bowl, drizzle with olive oil, and toss.
  5. Meanwhile, heat the tomato sauce in a saucepan over medium-low heat, stirring occasionally.
  6. Chop the olives being aware that they might still contain pits. Put in the bowl with the broccoli. Add the light lemon dressing and toss. Alternatively serve everything in separate bowls.
  7. Enjoy the trofie pasta topped with the creamy tomato sauce and sprinkled with bread crumbs and basil leaves with the lemon-dressed broccoli and olives on the side.