Puttanesca is a quick yet bold pasta dish, named for certain 'ladies of the night' (so the stories say). They’d quickly rustle up this meal of zesty but low-prep ingredients (garlic, capers, olives and chilli) in a rich tomato sauce. This one-pot veggie version means even less washing-up. Saucy stuff!
Prep Time
20 min
Cuisine
Italian
Use within
5-6 days
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40g Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
560 kJ 133 kcal
2319 kJ 549 kcal
Fat of which saturates
3.4 g 1.4 g
14.2 g 5.6 g
Carbohydrate of which sugars
21 g 2.6 g
87.1 g 10.7 g
Fibre
2.3 g
9.6 g
Protein
4.8 g
19.9 g
Salt
1.15 g
4.77 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 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 bag of capers (30g)
capers, brine (water, salt), spirit vinegar
10g chives
chives(100%)
1 garlic clove
garlic
1 bag of pitted black olives (60g)
pitted black olives, water, salt, ferrous gluconate
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
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 and 1 tsp [2 tsp] of both salt and sugar and cook for 3-5 min or until softened but not coloured
2
Meanwhile, boil a kettle
Slice the black olives finely
Grate the Italian hard cheese
Peel and finely chop (or grate) the garlic
3
Add 500ml [1L]boiled water to the softened onions and crumble in the vegetable stock cube[s]
Increase the heat to high and bring to the boil
4
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
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
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
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 – this is your puttanesca
8
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