Fish

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  • Easy

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.

Medium

45 Minutes

Recipe

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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 6-7 minutes or until eschalot and garlic has softened and anchovies have melted.

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02

Cook Pasta

Meanwhile, cook pasta in a saucepan of salted, boiling water for 8-10 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water.

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03

Add Sugar

Add brown sugar to pan with the eschalots and increase heat to medium. Cook, stirring, for 1 minute or until lightly caramelised.

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04

Add Tomato and Seasonings

Add tomatoes and Italian Kitchen Herbs, and cook, breaking up tomatoes with a spoon and stirring occasionally, for 6-8 minutes or until thickened and reduced.

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05

Add Olives and Capers

Add olives, capers and chilli flakes and cook for a further 1 minute until warmed through and fragrant. Season with lots of black pepper and salt to taste.

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06

Plate Up

Add pasta to pan with reserved cooking water and stir well to coat in sauce. Divide between bowls and serve with mixed salad leaves drizzled with your favourite dressing.

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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