Bursting with flavour and so easy to prepare, you'll be craving this pasta every week. The super-fragrant sauce is made with tomatoes, garlic and other 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. It may seem a little more complicated but it isn't.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur 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
Boil a pot of water for step 2. Dice tomato. Grate zucchini, you will only need to use 1 cup of grated zucchini so there may be zucchini left over. Mince garlic. Pick and chop basil leaves, discarding the stems.
Once water is boiling, add the spaghetti and cook 7-9 minutes or until al dente. Drain and keep warm.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.
In a large frying pan over medium heat, heat a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Add tomato, 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.
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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