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Spaghetti with tomato cream sauce, baby spinach and hot honey halloumi

Recipe for

4

person

persons

35
minutes
500g spaghetti
400g halloumi
6 San Marzano tomatoes
200g Petite Délice tomatoes
100g baby spinach
1dl cream
500g passata
2 cloves of garlic
Handful of fresh basil
1tl dried oregano
1/2tl paprika
1/2tl chili flakes
2 tbsp. honey

Roadmap

  • Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
  • Sauté the tomatoes in a deep pot with a dash of olive oil.
  • Finely chop the garlic and add it to the tomatoes. 
  • Season with the dried oregano, paprika, chili flakes, pepper and salt. 
  • Chop up the baby spinach add it to the tomatoes along with the basil. 
  • Turn down the heat a little. 
  • Deglaze with the passata and bring the sauce to a simmer. 
  • Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later. 
  • When the pasta is cooked mix it into the sauce, along with the cooking liquid.
  • Leave on low heat for a while so that everything can form a nice whole. 
  • Season with salt and pepper if necessary.
  • Next, slice the halloumi and fry it in a pan with a dash of olive oil. 
  • Be patient... the halloumi may lose some moisture at first, but that crust will come off. 
  • When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes. 
  • Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

500g spaghetti

Coöperatie Hoogstraten - Vector logo Hoogstraten

400g halloumi

Coöperatie Hoogstraten - Vector logo Hoogstraten

6 San Marzano tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

200g Petite Délice tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

100g baby spinach

Coöperatie Hoogstraten - Vector logo Hoogstraten

1dl cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

500g passata

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 cloves of garlic

Coöperatie Hoogstraten - Vector logo Hoogstraten

Handful of fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

1tl dried oregano

Coöperatie Hoogstraten - Vector logo Hoogstraten

1/2tl paprika

Coöperatie Hoogstraten - Vector logo Hoogstraten

1/2tl chili flakes

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 tbsp. honey

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

35

minus

  • Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
  • Sauté the tomatoes in a deep pot with a dash of olive oil.
  • Finely chop the garlic and add it to the tomatoes. 
  • Season with the dried oregano, paprika, chili flakes, pepper and salt. 
  • Chop up the baby spinach add it to the tomatoes along with the basil. 
  • Turn down the heat a little. 
  • Deglaze with the passata and bring the sauce to a simmer. 
  • Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later. 
  • When the pasta is cooked mix it into the sauce, along with the cooking liquid.
  • Leave on low heat for a while so that everything can form a nice whole. 
  • Season with salt and pepper if necessary.
  • Next, slice the halloumi and fry it in a pan with a dash of olive oil. 
  • Be patient... the halloumi may lose some moisture at first, but that crust will come off. 
  • When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes. 
  • Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

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  • Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
  • Sauté the tomatoes in a deep pot with a dash of olive oil.
  • Finely chop the garlic and add it to the tomatoes. 
  • Season with the dried oregano, paprika, chili flakes, pepper and salt. 
  • Chop up the baby spinach add it to the tomatoes along with the basil. 
  • Turn down the heat a little. 
  • Deglaze with the passata and bring the sauce to a simmer. 
  • Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later. 
  • When the pasta is cooked mix it into the sauce, along with the cooking liquid.
  • Leave on low heat for a while so that everything can form a nice whole. 
  • Season with salt and pepper if necessary.
  • Next, slice the halloumi and fry it in a pan with a dash of olive oil. 
  • Be patient... the halloumi may lose some moisture at first, but that crust will come off. 
  • When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes. 
  • Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

Recipe for

4

person

persons

35
minutes
500g spaghetti
400g halloumi
6 San Marzano tomatoes
200g Petite Délice tomatoes
100g baby spinach
1dl cream
500g passata
2 cloves of garlic
Handful of fresh basil
1tl dried oregano
1/2tl paprika
1/2tl chili flakes
2 tbsp. honey

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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