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.
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/ Serving 5 people
/ Serving 5 people
penne(ContainsGlutenMay be present Egg, Soy)
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!