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Fresh pre-cut ingredients
20 minutes

Fresh Penne Alla Puttanesca

with Parmigiano Reggiano & Baby Greens Salad

Cooking time

20 minutes

Servings

2/4

Calories

730 /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 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.

We will send you:

  • 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)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Medium pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
8 g
Sodium
1520 mg
Total Carb
76 g
Sugars
7 g
Protein
23 g
Fibre
7 g
Preparation
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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.
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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.
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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.
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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.
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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.
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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!