*The rocket is a shared ingredient with the Portobello burgers
Linguine puttanesca with rocket and pickled mushroom salad
Cook time: 30 mins
single, couple, family
Ingredients
Ingredient
Couple
Family
Tomatoes
Couple
4Family
6Herb tomato paste
Couple
1 pottleFamily
1 pottleGarlic
Couple
4 clovesFamily
6 clovesCapers & Olives
Couple
1 pottleFamily
1 pottlePasta
Couple
350gFamily
500gBasil
Couple
1 packetFamily
1 packetRocket*
Couple
60gFamily
90gPickled mushrooms
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat oven to 180.
2
Cut tomatoes in half and spread the herb tomato paste over the top, drizzle with a little olive oil and roast for 12-15 minutes until the tomato paste is just starting to blacken. Blend until smooth.
3
While the tomatoes are roasting, thinly slice the garlic. Bring a large pot of salted water to boil.
4
Once the tomatoes are blended, fry garlic in a medium pan on medium heat in a little oil for 2 minutes. Then add the tomato sauce, olives, capers and reduce by about a fifth. Taste and add a little salt or sugar, if required.
5
Cook the pasta as per packet directions in boiling water. Strain and toss in a little oil.
6
Toss the rocket with the pickled mushroom. Reserve the liquid to use as a dressing. Right before serving, chop basil and fold through sauce. Serve pasta topped with puttanesca sauce and salad on the side.
