What are the main ingredients in Silky Penne & Balsamic Tomatoes?

Oil (cooking, olive & coconut), Seasoning (salt & pepper), Water, Butter

What is the nutritional information of Silky Penne & Balsamic Tomatoes?

Calories: 884, Carbs: 117 grams, Fat: grams, Protein: 29.2 grams, Sugar: 16.7 grams, Salt: 1055 grams

How do I prepare Silky Penne & Balsamic Tomatoes?

PERFECT PASTA: Serve up the delicious creamy pasta and top with the marinated tomatoes, drizzled with the remaining balsamic. Scatter over the golden crumb and toasted nuts. BETTER TOGETHER: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 30 seconds - 1 minute. Add the rinsed and shredded spinach and fry until wilted, 2-3 minutes. Remove from the heat, mix through the crème fraîche and the cooked pasta. Loosen with the pasta water if too thick, season and set aside. BUTTERY CHEESE CRUMB: Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Mix in the cheesy crumb, seasoning and fry until golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BALSAMIC BABY TOMATOES: Place the quartered baby tomatoes into a bowl and toss with the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 1 cup of water, and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Silky Penne & Balsamic Tomatoes?

Oil (cooking, olive & coconut), Seasoning (salt & pepper), Water, Butter

Silky Penne & Balsamic Tomatoes

Yay, it’s pasta night tonight, Chef! Al dente penne pasta is coated in a creamy crème fraîche and tossed with earthy spinach & glossy onion. Spiced with NOMU Italian Rub, elevated with a golden cheesy crumb, and served with balsamic vinegar-infused tomatoes, this recipe ticks all the taste boxes.

Silky Penne & Balsamic Tomatoes

with toasted almonds & a cheesy crumb

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Tomatoes
Balsamic Vinegar
Cheesy Crumb
Creme Fraiche
Garlic Clove
Garlic Cloves
NOMU Italian Rub
Onion
Onions
Penne Pasta
Spinach

From your kitchen:

Oil (cooking, olive & coconut)
Seasoning (salt & pepper)
Water
Butter

Photo of Silky Penne & Balsamic Tomatoes

Serves 1

AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 1 cup of water, and toss through a drizzle of olive oil.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC BABY TOMATOES
Place the quartered baby tomatoes into a bowl and toss with the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
BUTTERY CHEESE CRUMB
Heat 20g of butter in the microwave or in a pot over the stove until completely melted. Mix in the cheesy crumb, seasoning and fry until golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER TOGETHER
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 30 seconds - 1 minute. Add the rinsed and shredded spinach and fry until wilted, 2-3 minutes. Remove from the heat, mix through the crème fraîche and the cooked pasta. Loosen with the pasta water if too thick, season and set aside.
PERFECT PASTA
Serve up the delicious creamy pasta and top with the marinated tomatoes, drizzled with the remaining balsamic. Scatter over the golden crumb and toasted nuts.

Penne Pasta - 100g
Almonds - 10g
Baby Tomatoes - 80g
Balsamic Vinegar - 20ml
Cheesy Crumb - 100ml
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Spinach - 50g
Crème Fraîche - 50ml

Download the Recipe

Serves 2

AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 1 cup of water, and toss through a drizzle of olive oil.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC BABY TOMATOES
Place the quartered baby tomatoes into a bowl and toss with the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
BUTTERY CHEESE CRUMB
Heat 40g of butter in the microwave or in a pot over the stove until completely melted. Mix in the cheesy crumb, seasoning and fry until golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER TOGETHER
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 30 seconds - 1 minute. Add the rinsed and shredded spinach and fry until wilted, 2-3 minutes. Remove from the heat, mix through the crème fraîche and the cooked pasta. Loosen with the pasta water if too thick, season and set aside.
PERFECT PASTA
Serve up the delicious creamy pasta and top with the marinated tomatoes, drizzled with the remaining balsamic. Scatter over the golden crumb and toasted nuts.

Penne Pasta - 200g
Almonds - 20g
Baby Tomatoes - 160g
Balsamic Vinegar - 40ml
Cheesy Crumb - 200ml
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
Spinach - 100g
Crème Fraîche - 100ml

Download the Recipe

Serves 3

AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 1 cup of water, and toss through a drizzle of olive oil.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC BABY TOMATOES
Place the quartered baby tomatoes into a bowl and toss with the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
BUTTERY CHEESE CRUMB
Heat 60g of butter in the microwave or in a pot over the stove until completely melted. Mix in the cheesy crumb, seasoning and fry until golden, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER TOGETHER
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 30 seconds - 1 minute. Add the rinsed and shredded spinach and fry until wilted, 3-4 minutes. Remove from the heat, mix through the crème fraîche and the cooked pasta. Loosen with the pasta water if too thick, season and set aside.
PERFECT PASTA
Serve up the delicious creamy pasta and top with the marinated tomatoes, drizzled with the remaining balsamic. Scatter over the golden crumb and toasted nuts.

Penne Pasta - 300g
Almonds - 30g
Baby Tomatoes - 240g
Balsamic Vinegar - 60ml
Cheesy Crumb - 300ml
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Spinach - 150g
Crème Fraîche - 150ml

Download the Recipe

Serves 4

AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving 1 cup of water, and toss through a drizzle of olive oil.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BALSAMIC BABY TOMATOES
Place the quartered baby tomatoes into a bowl and toss with the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.
BUTTERY CHEESE CRUMB
Heat 80g of butter in the microwave or in a pot over the stove until completely melted. Mix in the cheesy crumb, seasoning and fry until golden, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BETTER TOGETHER
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 30 seconds - 1 minute. Add the rinsed and shredded spinach and fry until wilted, 3-4 minutes. Remove from the heat, mix through the crème fraîche and the cooked pasta. Loosen with the pasta water if too thick, season and set aside.
PERFECT PASTA
Serve up the delicious creamy pasta and top with the marinated tomatoes, drizzled with the remaining balsamic. Scatter over the golden crumb and toasted nuts.