Spaghetti Puttanesca with Blistered Caper Topping
with tuna, olives, parsley & Sicilian-style herbs4.0(486)
Calories
:
611 kcalProtein
:
29.5g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Vis
- Tarwe
- Mosterd
- Soja
- Ei
- May contain traces of allergens
- Selderij
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
