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Prep Time
25 min
Cuisine
Italian
Featuring capers, black olives, garlic, tomato & chilli, this classic Italian dish brings a choir of punchy Mediterranean flavours together in perfect harmony. We've enhanced it further still by adding moreish smoked mackerel, which delivers extra flavour & satisfaction with minimal fuss. Buon appetito!
Prep Time
25 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 670 kJ 159 kcal |
2597 kJ 617 kcal |
Fat of which saturates |
4.8 g 2 g |
18.8 g 7.7 g |
Carbohydrate of which sugars |
20.3 g 2.5 g |
78.5 g 9.5 g |
Fibre | 2 g | 7.7 g |
Protein | 8.1 g | 31.2 g |
Salt | 0.62 g | 2.39 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, carefully add the capers and cook for 1-2 min until they have puffed up a little, then transfer them to kitchen paper with a slotted spoon and set aside, reserving the pan and oil for later – these are your crispy capers
Peel and finely dice the red onion[s]
Peel and finely chop (or grate) the garlic
Boil a kettle
Return the pan with the oil to a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 5-6 min or until softened
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until it's cooked with a slight bite
Once done, drain the linguine, reserving 300ml [600ml] of the starchy pasta water
Once the onion has softened, add the chopped garlic, chilli flakes (Can't handle the heat? Go easy!) and tomato paste and cook for 1 min
Add the chopped tomatoes, baby spinach and a pinch of salt and pepper and cook for 6-7 min or until a thick pasta sauce remains
Meanwhile, chop the basil finely, including the stalks
Grate the cheddar cheese
Peel the skin from the smoked mackerel and discard, then break it into rough, bite-sized pieces
Add the smoked mackerel, black olives, drained linguine and most of the chopped basil to the pan
Add a few splashes of starchy pasta water and mix well until all of the linguine is coated in the sauce – this is your spicy mackerel puttanesca
Serve the spicy mackerel puttanesca with the grated cheese and remaining chopped basil on top
Garnish with the crispy capers and a good grind of black pepper
Enjoy!