Linguine with braised cherry tomatoes
very easy
50 mins
50 mins
Ingredients
- 500 g cherry tomatoes
- 400–500 g Mushrooms
- 1 collar (approx. 60 g) Rocket
- 200 g Feta cheese
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 50 g Panko (Japanese bread flakes)
- 10-12 TABLESPOONS Oil
- 400 g Noodles (e.g. linguine)
- 7-10 Tbsp Salt
- 5 TABLESPOONS Olive oil
- 2 TABLESPOONS demerara sugar
- 4 TABLESPOONS Essig White Balsamic
Directions
- 1
Wash the cherry tomatoes and drain well. Clean the mushrooms and, depending on their size, possibly halve them. Wash the rocket, dab dry well. (Otherwise it squirts dangerously!!!)
- 2
Break the feta into 18-20 pieces. Whisk egg and some pepper in a bowl. Put Panko in a second bowl. Turn feta cheese first in egg, then in Panko
- 3
Heat 6-8 tablespoons of oil in a large frying pan. Fry the rocket in it in small portions for about 1/2 minute, lift it out immediately and let it drip off on kitchen paper. Clean the pan and heat up about 4 tbsp. oil in it. Fry the sheep's cheese until crispy while turning and drain on kitchen paper
- 4
Cook the pasta in plenty of salted water according to the package instructions. Clean the pan again, heat 3 tablespoons of olive oil and fry the mushrooms in it, turning them well. Remove from the pan. Pour 2 tbsp. oil into the hot pan, fry the tomatoes for 3-4 minutes, turning them over. Add the mushrooms and sugar to the tomatoes, caramelise briefly and season with salt and pepper. Deglaze with vinegar and about 150 ml pasta water. Let simmer for about 1 minute
- 5
Drain the pasta on a sieve and mix it with the braised tomatoes and the baked feta cheese. Arrange noodles on 4 plates and sprinkle with fried rocket
Nutrition Facts
790 kcal
88 g
35 g
28 g
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