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Simple One-Pot Puttanesca

Simple One-Pot Puttanesca

Rating
4.5rating out of 5

(5146 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

Puttanesca is a quick pasta packed with bold flavours. You'll make a simple, punchy tomato sauce with garlic, capers, olives and chilli, then add in your linguine to serve. Buon appetito!

Prep Time

20 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
2 garlic cloves
fresh-chives
10g chives
Capers
30g capers
Pitted-black-olives
60g pitted black olives
chilli flakes 3.18
1/2 tsp dried chilli flakes
Linguine
190g linguine †
Parmesan-cheese
35g Italian hard cheese †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
veg stock powder
1 vegetable stock mix sachet (11g)
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 10g chives
  • 1 bag of capers (30g)
  • 1 bag of pitted black olives (60g)
  • 1/2 tsp dried chilli flakes
  • 190g linguine<span class="strong">†</span>
  • 35g Italian hard cheese<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (400g)
  • vegetable stock mix sachet (11g)
Typical Values per 100g per serving
Energy 543 kJ
129 kcal
2234 kJ
529 kcal
Fat
of which saturates
2.8 g
1.2 g
11.4 g
4.8 g
Carbohydrate
of which sugars
20.3 g
3.3 g
83.4 g
13.8 g
Fibre 2 g 8.2 g
Protein 5.3 g 21.7 g
Salt 0.71 g 2.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
10g chives
chives (100%)
1 bag of capers (30g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
1/2 tsp dried chilli flakes
dried chilli flakes
190g linguine
semolina of durum wheat (gluten), water
35g Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet, calcium chloride
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
vegetable stock mix sachet (11g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
Allergens
  • Allergens highlighted by † (gluten, milk)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 One Pot Puttanesca

Peel and finely slice the red onion[s]

Heat a large pot (big enough to fit all your ingredients inside and with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced red onion, 1 tsp [2 tsp] of sugar and a generous pinch of salt and cook for 3-5 min or until softened but not coloured

2 416

Meanwhile, boil a kettle

Slice the black olives finely

Grate the Italian hard cheese

Peel and finely chop (or grate) the garlic

3 One Pot Puttanesca

Add 500ml [1L] boiled water to the softened onions and stir in the veg stock mix

Increase the heat to high and bring to the boil

4 One Pot Puttanesca

Once the stock is boiling, reduce the heat to medium and add the linguine (you can break it in half if it doesn't fit)

Add the chopped tomatoes, chopped garlic, capers, sliced olives and chilli flakes (can't handle the heat? Go easy!)

Tip: Push the pasta into the liquid fully, so it cooks!

5 One Pot Puttanesca

Add 2 tbsp [4 tbsp] olive oil and a generous amount of black pepper

Cover with a lid and cook for 5-8 min or until the linguine is cooked

Tip: Keep checking that the linguine has not stuck to the base of the pot and stir if needed

6 One Pot Puttanesca

Once the linguine is cooked, remove the lid and stir continuously for 3-5 min or until a sauce forms, adding more water if it looks too dry

Tip: Stirring the sauce releases the starch from the pasta making it naturally creamier

7 One Pot Puttanesca

Meanwhile, chop the chives finely

Once done, remove the cooked linguine and sauce from the heat and stir in half of the chopped chives and half of the grated Italian hard cheese (save some for garnish!) – this is your puttanesca

8

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Serve the puttanesca and garnish with the remaining chopped chives, remaining grated Italian hard cheese and a good grind of pepper

Enjoy!

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