Saucy Spaghetti Puttanesca & Goat Cheese

Name: Saucy Spaghetti Puttanesca & Goat Cheese with Kalamata Olives, Capers & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Spaghetti; 1 packet Snacking Tomatoes; 1 packet Kalamata Olives; 1 packet Capers; 1 packet Garlic Paste; pinch chilli flakes; 1 packet Tomato Sugo; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 packet Parsley; 1 packet Marinated Goat Cheese

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

1 packet

Marinated Goat Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2981 kJ

Calories712 kcal

Fat27 g

of which saturates13.9 g

Carbohydrate79 g

of which sugars10.5 g

Dietary Fibre9.5 g

Protein29.8 g

Sodium2073 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Fill a large saucepan with boiling water over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.

• Meanwhile, halve snacking tomatoes. 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 and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato sugo, capers, olives and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes.

• Remove from heat then stir in baby spinach leaves and cooked spaghetti, until wilted, 1-2 minutes. Season to taste.

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