Spaghetti Puttanesca with Blistered Caper Topping

Name: Spaghetti Puttanesca with Blistered Caper Topping with tuna, olives, parsley & Sicilian-style herbs
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 can Tuna packed in water; 180 g Spaghetti; 1 piece Garlic; ½ piece Red chili pepper; 1 piece Romano pepper; 200 g Passata; 2 piece Tomato; 1 piece Onion; 30 g Capers; 30 g Green olives; 10 g Fresh flat leaf parsley; 1 sachet(s) Sicilian-style herb mix; 1 tablespoon Olive oil; ½ teaspoon Sugar; 2 tablespoon Sunflower oil; 1 teaspoon White wine vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

with tuna, olives, parsley & Sicilian-style herbs

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Puttanesca is an Italian sauce made with tomatoes, garlic, olives and capers - it's flavours are bold and briny, and it's a great choice for a quick, delicious meal!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Vis

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 can

Tuna packed in water

(Contains: Vis)

90 g

Spaghetti

(Contains: Tarwe May be present: Mosterd, Soja, Ei)

½ piece

Garlic

¼ piece

Red chili pepper

½ piece

Romano pepper

100 g

Passata

1 piece

Tomato

½ piece

Onion

15 g

Capers

15 g

Green olives

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

½ tablespoon

Olive oil

¼ teaspoon

Sugar

1 tablespoon

Sunflower oil

½ teaspoon

White wine vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2556 kJ

Calories611 kcal

Fat16.5 g

Saturated Fat2.4 g

Carbohydrate83.8 g

Sugar17.1 g

Dietary Fiber8.5 g

Protein29.5 g

Cholesterol0.6 mg

Salt2.1 g

Potassium412.7 mg

Calcium40.3 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole with Lid

•Tall-Sided Pan

•Paper Towel

•Strainer

Cooking Steps

Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
Chop the onion and crush or mince the garlic.
Deseed and finely chop the red chili pepper.*
Slice the Romano pepper into thin strips.

*Take care, this ingredient is spicy! Use as preferred.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the Romano pepper and onion for 2 - 3 minutes.
In the meantime, roughly chop the olives and dice the tomato.
Add the sugar to the pan and deglaze with the white wine vinegar.
Add the olives, red chili pepper, Sicilian-style herb mix and garlic and fry for 1 minute.

Add the diced tomato and passata to the pan and bring to a boil. Lower the heat and simmer, covered, for 6 - 8 minutes.
In the meantime, heat the sunflower oil in a frying pan over medium-high heat. Pat the capers dry with kitchen paper and fry them for 2 - 3 minutes, or until crunchy.
Remove them from the pan and set aside on kitchen paper to absorb the excess oil.
Chop the parsley.

Drain the tuna and add it to the sauce, along with half of the parsley. Season to taste with salt and pepper.
Add the spaghetti to the sauce and toss to coat. Add a splash of pasta water as necessary if the sauce seems too dry.
Serve the spaghetti on deep plates and top with the capers. Garnish with the rest of the parsley. Drizzle with extra virgin olive oil as preferred.