Fish

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  • Easy
  • Family Friendly
  • Fast
  • Treat Night

Summer Puttanesca Pasta with Salad

This punch-above puttanesca slides onto the table in only 30 minutes with its bold take on the Italian favourite. We've popped in fresh fish (instead of anchovies) and made use of summer-sweet cherry tomatoes to give this version an appropriately seasonal shake up. Love chilli? Add at will.

30 Minutes

Recipe

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01

Cook Pasta

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water. While pasta is cooking, continue with step 2.

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02

Prepare Ingredients

Halve cherry tomatoes. Peel and crush garlic. Roughly chop olives.

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03

Start Sauce

Heat 2 teaspoons olive oil in a frypan over medium heat. Add cherry tomatoes, garlic, olives and salt and cook, stirring occasionally, for 2–3 minutes or until tomatoes collapse. While sauce is cooking, continue with step 4.

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04

Prepare Fish

Cut fish into 5cm pieces. Once tomatoes have collapsed, add fish, pesto, capers and reserved pasta water to pan. Stir to combine, reduce heat to medium-low and cook for 3–4 minutes or until fish is cooked through and sauce has thickened slightly.

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05

Add Pasta

Pick basil leaves form their stems and roughly chop most of the leaves, leaving some whole to serve. Add pasta and chopped basil to sauce and stir until pasta has warmed through. Season with salt and pepper.

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06

Plate Up

Rinse lettuce and roughly chop. Place in a bowl with red wine vinegar, remaining oil and salt and pepper and toss to combine. Divide pasta between bowls, top with reserved basil leaves and serve with salad.

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Summer Puttanesca Pasta with Salad

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