Italian Recipes

Saucy Spaghetti Puttanesca

Saucy Spaghetti Puttanesca

Saucy Spaghetti Puttanesca

with Kalamata Olives, Capers & Parmesan Cheese

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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!

Tags:

Veggie

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Spaghetti

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

1 packet

Snacking Tomatoes

1 packet

Kalamata Olives

1 packet

Capers

1 packet

Garlic Paste

pinch

Chilli Flakes

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Parsley

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2258 kJ

Calories540 kcal

Fat14.5 g

of which saturates6.9 g

Carbohydrate77.9 g

of which sugars9.5 g

Dietary Fibre9.5 g

Protein22.8 g

Sodium1598 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• Meanwhile, halve snacking tomatoes. 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 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.

3

• Remove pan from heat, then stir in baby spinach leaves and cooked spaghetti, 1-2 minutes. Season with salt and pepper.

4

• Divide spaghetti puttanesca between bowls. • Top with Parmesan cheese. • Tear over parsley to serve. Enjoy!

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