To serve up a plant-based twist on a classic pasta Puttanesca, you'll simmer cherry tomatoes and black olives in a rich sauce, and garnish it with golden caper-infused breadcrumbs. Chop, simmer, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.4 g||8 g|
|Protein||4.9 g||16.3 g|
|Salt||1.15 g||3.8 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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Chop the cherry tomatoes in half
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once the pan is hot, add the roasted garlic paste and halved cherry tomatoes and cook for 3-4 min until the tomatoes have started to break down
Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook for 2-3 min or until the spaghetti is cooked with a slight bite
Remove from the heat and drain, reserving a cup of the starchy pasta water, and return to the pot with a drizzle of olive oil
Meanwhile, add the panko breadcrumbs, 1/2 of the capers and a generous drizzle of olive oil to a tray
Give it all a good mix up and put the tray in the oven for 3-4 min until lightly toasted and golden – this is your caper crumb
Dissolve 1/2  Knorr vegetable stock cube and the tomato paste in 100ml [200ml] boiled water – this is your tomato stock
Once the tomatoes have started to break down, add the black olives, chilli flakes (can't handle the heat? Go easy!), remaining capers and tomato stock to the pan and cook for 2-3 min further
Add a pinch of sugar and grind of black pepper – this is your tomato & olive sauce
Tip: If the sauce is looking a little dry, add a splash of starchy pasta water!
Meanwhile, dress the rocket with the balsamic vinegar and a drizzle of olive oil
Chop the parsley finely, including the stalks
Serve the tomato & olive sauce over the cooked spaghetti
Sprinkle over the chopped parsley and caper crumb and serve the rocket salad to the side