Saucy Spaghetti Puttanesca
with Kalamata Olives, Capers & Parmesan Cheese- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Gluten
- Wheat
- Soy
Originating from Naples, this Italian spaghetti alla puttanesca takes saucy tomatoes and pairs them with olives and capers, plus some chilli for some kick and simmers into a delicious sauce, perfect for pasta night. Do it like the Italians do and go heavy handed with the cheese!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Capers
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Kalamata Olives
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Snacking Tomatoes
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Thyme
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, until ‘al dente’, 9 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain spaghetti. TIP: ʻAl dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes. Pick thyme leaves. Roughly chop kalamata olivesand capers. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Add garlic paste, thyme and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato sugo, olives, capers and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir in baby spinach leaves and cooked spaghetti, 1-2 minutes. Season with salt and pepper.
• Divide spaghetti puttanesca between bowls. • Top with Parmesan cheese. • Tear over parsley to serve. Enjoy!
