Bacon Puttanesca

Name: Bacon Puttanesca with Parmesan Cheese & Basil
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 red onion; 1 packet Middle Bacon; 1 carrot; 2 clove garlic; 2 tin diced tomatoes; 2 tbs tomato paste; ½ cup warm water; 1 tub kalamata olives; 1 bunch basil; ¾ packet penne; 1 block Parmesan cheese; ½ sachet chilli flakes; 2 stalk celery

with Parmesan Cheese & Basil

Up to 180$ + Free Treats / Extras for Life

A classic Italian dish that’s part tangy, part salty and wholly delicious. Puttanesca is a tribute to the Italian ingenuity when it comes to cooking - nothing wasted and no shame in using tinned and jarred foods. With the strictly unorthodox addition of sizzling bacon, we think the whole family will love this feisty pasta.

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

red onion

1 packet

Middle Bacon

carrot

2 clove

garlic

2 tin

diced tomatoes

2 tbs

tomato paste

1 tub

kalamata olives

1 bunch

basil

¾ packet

penne

(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)

1 block

Parmesan cheese

(Contains: Milk;)

½ sachet

chilli flakes

2 stalk

celery

Not included in your delivery

2 tsp

olive oil

½ cup

warm water

Nutritional Values

per serving

Calories2590 kcal

Fat21.3 g

of which saturates7.7 g

Carbohydrate77.5 g

of which sugars8.9 g

Protein25.4 g

Sodium882 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Large Pot

•Peeler

•Pan

•Strainer

Cooking Steps

Bring a large pot of salted water to the boil. To prepare the ingredients, finely chop the red onion. Remove the bacon rind and slice the bacon into squares. Peel and dice the carrot, and dice the celery. Peel and finely grate the garlic. Halve the kalamata olives, tear the basil leaves and finely grate the Parmesan cheese.

Heat the olive oil in a large frying pan over a medium-high heat. Cook the red onion for 4-5 minutes, or until soft. Add the middle bacon, carrot, celery and garlic and continue cooking, stirring occasionally, for a further 4 minutes, or until the bacon is crispy and browned. Add the diced tomato, tomato paste and warm water. Stir to combine. Season to taste with salt and pepper. Bring the mixture to the boil and then reduce to a simmer for 10 minutes. Stir through the kalamata olives and half of the basil and cook for 2 minutes, or until warmed through. Cover to keep warm.

Meanwhile, add the penne to the pot of boiling water and cook according to packet directions, or until ‘al dente’. Drain and return the penne to the pot. Cover. Stir through the cooked puttanesca sauce.

To serve, divide the pasta between plates, top with the finely grated Parmesan cheese and the remaining basil leaves. Sprinkle with the chilli flakes for some extra heat, if you like!