HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Puttanesca
Bacon Puttanesca

Bacon Puttanesca

with Parmesan Cheese & Basil

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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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Preparation Time40 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people


red onion

1 packet

middle bacon



2 clove


2 tin

diced tomatoes

2 tbs

tomato paste

1 tub

kalamata olives

1 bunch


¾ packet


(ContainsGlutenMay be present Egg, Soy)

1 block

Parmesan cheese


½ sachet

chilli flakes

2 stalk


Not included in your delivery

2 tsp

olive oil

½ cup

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2590 kJ
Fat21.3 g
of which saturates7.7 g
Carbohydrate77.5 g
of which sugars8.9 g
Dietary Fibre0 g
Protein25.4 g
Cholesterol0 mg
Sodium882 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pot
Instructionsarrow up iconarrow up icon
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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!