Saucy Spaghetti Puttanesca & Goat Cheese
with Kalamata Olives, Capers & Parmesan Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Capers
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Kalamata Olives
1 packet
Marinated Goat Cheese
(Contains: Milk;)
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.)
Cooking Steps
• 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!
