Fish
Puttanesca
This classic Italian staple is bold and aromatic, yet pleasingly low on effort. Caramelising the eschalots first gives depth and sweetness to the sauce, balancing its sharp and salty flavours.
Recipe
01
Cook Eschalots and Garlic
Thinly slice eschalots and garlic. Heat oil in a frypan over low heat. Add eschalot, garlic and anchovies, and cook, stirring occasionally, for 10 minutes or until eschalot and garlic has softened and anchovies have melted.
02
Cook Pasta
Meanwhile, cook pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain, reserving 80ml (1⁄3 cup) cooking water.
03
Caramelise Eschalots
Add brown sugar to eschalot mixture and increase heat to medium. Cook, stirring, for 1 minute or until lightly caramelised.
04
Add Tomatoes and Seasonings
Add tomatoes and Italian seasoning, and cook, breaking up tomatoes with a spoon and stirring occasionally, for 10–12 minutes or until thickened and reduced.
05
Add Olives and Capers
Add olives, capers and chilli flakes and cook for a further 2 minutes. Season with lots of black pepper and salt to taste.
06
Plate Up
Add pasta to pan with reserved cooking water and stir well to coat in sauce. Divide between bowls to serve.
Australians QuiteLike
Puttanesca
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami