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Easy prep
20 minutes

Fresh Penne alla Puttanesca

with Grana Padano Baby Greens Salad

Cooking time

20 minutes




610 /serving

Originating in Naples, puttanesca owns a spot in the pasta sauce hall of perfection. A few small things go into creating a big success, literally—by adding chopped kalamata olives, flecks of parsley, briny little capers to the tomato sauce, you’ll create lively, full flavours to coat your fresh penne in no time. Simplicity rules the side for this meal, in a leafy salad with cucumbers and a lemon spritz.

We will send you:

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 2 Cucumbers
  • 1 Lemon
  • 10g Capers
  • 30g Kalamata olives
  • 100ml Tomato sauce
  • 225g Fresh penne rigate
  • 25g Grana Padano (contains rennet)
  • 11g Marinara Magic spices (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, brown sugar, onion, basil)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
23 g
Saturated Fat
5 g
1120 mg
Total Carbs
80 g
8 g
21 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Roughly chop the capers and olives and combine in a bowl. Pick the parsley leaves off the stems, keeping the leaves and stems separate; finely chop the stems. Juice the lemon.
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Make the sauce
In a medium pan, heat a generous drizzle of olive oil on medium. Add the parsley stems and garlic; season with the spice blend. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the olives, capers, tomato sauce and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 4 to 6 minutes, until thickened and reduced; season with S&P to taste.
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Boil the pasta
While the sauce cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Make the salad
While the pasta boils, halve the cucumbers lengthwise; thinly slice into half-moons on an angle. In a large bowl, combine 1 tbsp lemon juice and 3 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with S&P to taste. Add the baby greens, cucumbers, ⅔ of the parsley leaves and ½ the Grana Padano; toss to combine.
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Combine the pasta
To the pan of sauce, add the cooked pasta and ½ the reserved cooking water. Cook, stirring frequently, 30 seconds to 1 minute, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your bowls. Garnish with the remaining Grana Padano and parsley leaves. Serve the salad on the side. Bon appétit!