Pasta Alla Puttanesca with Capers and Black Olives
Bursting with flavor and so easy to prepare, you'll be craving this pasta every week. The super-fragrant sauce is made with a lot of tomatoes, garlic and veggies. The addition of capers and olives adds a briny saltiness to the dish. It's definitely a break from the classic spaghetti and meatballs that seems a little more complicated but it isn't.
Number of servings
Ingredients
- 150g Spaghetti #5
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1 Garlic Clove
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100g Cherry Tomatoes
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60g Black Olives (sliced)
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1 Tbsp Baby Capers
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1⁄2 Small Bunch Basil
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1 Tsp chilli Flakes
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1 Zucchini
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1 Cup Baby Spinach
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2 Tbsp Sundried Tomato Pesto
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30g Parmesan (Shaved)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Frying-Pan
1 Prepare Ingredients
Boil a pot of water for step 2. Cut cherry tomatoes in half. Grate zucchini. Mince garlic. Pick basil leaves and chop, discarding the stems.
2 Cook Pasta
Once water is boiling, add the spaghetti #5 and cook 7-9 minutes or until al dente.
3 Make the Sauce
In a large frying pan over medium heat, heat a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes, zucchini, baby spinach, sundried tomato pesto, black olives, baby capers, and chilli flakes (to taste). Reduce heat and let simmer for 15 minutes. Season with salt and pepper to taste.
Tip! As the cherry tomatoes soften, squash with a wooden spoon to release more flavour into the sauce.
4 You Plate It!
Add drained pasta to the frying pan and gently mix to coat with sauce. Divide pasta alla puttanesca between serving plates and garnish with basil and parmesan before serving.
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