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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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
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, 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
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 stir in the veg stock mix
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 (save some for garnish!) – this is your puttanesca
8
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