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Fresh penne alla puttanesca - Extra large standard

Fresh Penne Alla Puttanesca

with Parmigiano Reggiano & Baby Greens Salad

730 cals

20 mins

Description

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 and briny little capers to the tomato sauce, you’ll create a lively, full palate to coat your fresh penne in no time. Simplicity rules the side for this meal, in a leafy salad with cucumbers and a spritz of lemon.

Contains:

Eggs, Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 15ml Minced garlic

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 1 Bunch of parsley

  • 1 Lemon

  • 2 Cucumbers

  • 30g Kalamata olives

  • 10g Capers

  • 225g Fresh penne rigate

  • 100ml Tomato sauce

  • 25g Parmigiano Reggiano (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)

Nutrition

Total fat

39g

Saturated Fat

8g

Sodium

1520mg

Total carbs

76g

Sugar

7g

Protein

23g

Fibres

7g

Recipe Instructions

Fresh Penne Alla Puttanesca - Step #1 Mise en place
Step 1: Mise en place
Bring a medium pot of salted water to a boil. Roughly chop the capers and olives; combine in a small bowl. Pick the parsley leaves off the stems; finely chop the stems, keeping the leaves and stems separate. Juice the lemon.
Fresh Penne Alla Puttanesca - Step #2 Make the sauce
Step 2: Make the sauce
In a medium pan, heat a generous drizzle of olive oil on medium. Sauté the parsley stems, garlic and spices, 1 to 2 min., until fragrant. Add the capers and olives, tomato sauce and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 4 to 6 min., until thickened and reduced; season with S&P.
Fresh Penne Alla Puttanesca - Step #3 Boil the pasta
Step 3: Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Fresh Penne Alla Puttanesca - Step #4 Make the salad
Step 4: Make the salad
Meanwhile, halve the cucumbers lengthwise; thinly slice on an angle. In a large bowl, combine 1 tbsp lemon juice, 3 tbsp olive oil (double both for 4 portions) and S&P. Add the baby greens, cucumbers, ⅔ of the parsley leaves and ½ the cheese; toss well.
Fresh Penne Alla Puttanesca - Step #5 Combine the pasta
Step 5: Combine the pasta
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 30 sec. to 1 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Fresh Penne Alla Puttanesca - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese and parsley leaves. Serve the salad on the side. Bon appétit!