Speedy Spaghetti Alla 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 cherry 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
(Contains: May contain traces of allergens, Gluten, Wheat;)
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
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 some pasta water (see ingredients). Drain spaghetti.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes. Pick thyme leaves. Roughly chop
kalamata olives and 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,
until wilted and combined. Season to taste with salt and pepper.
• Divide spaghetti alla puttanesca between bowls.
• Top with Parmesan cheese.
• Tear over parsley to serve. Enjoy!
