Spaghetti puttanesca in a Shiraz reduction with simple Italian greens

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Garlic
Couple
4 cloves
Family
6 cloves
Shiraz and herb tomato paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
2 tins
Family
3 tins
Black and green olives with capers
Couple
1 pottle
Family
1 pottle
Spaghetti
Couple
350g
Family
500g
Italian parsley
Couple
All
Family
All
Spring Collective mesclun
Couple
1 bag
Family
1 bag
Radish
Couple
All
Family
All
Seed mix
Couple
1 bag
Family
1 bag
Italian dressing
Couple
1 pottle
Family
1 pottle

Add a good amount of olive oil when you fry the garlic. This gives the sauce a wonderful richness.

The bay leaves in the tomato paste are from one of our staff member’s beautiful bay tree.

You’ll need a medium pan and a large pot for this recipe.

 

Instructions

1

Mince the garlic.

In a medium pan on medium heat, cook the garlic for 45 seconds in a big splash of olive oil.

Add the tomato paste and cook for another minute, stirring regularly. Add the tinned tomatoes. Bring to a simmer, then reduce the heat to low.

Add the capers and olives.

2

Bring a large pot of salted water to boil. Once the water is boiling, cook the pasta as per packet directions (between 9 to 12 minutes) in boiling water. Strain and toss with a little olive oil.

Remove the parsley leaves from the stalk and finely chop. Add to the sauce.

Taste the sauce and add a little salt, as required.

3

Place the mesclun in a bowl.

Wash and thinly slice the radish and add to the bowl.

Add the seed mix, a pinch of salt, and the dressing. Gently toss to combine.

4

Serve pasta topped with puttanesca sauce and with the tossed salad on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, June 14th.

 

Monday

This week's recipe

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Minestrone with Winter pesto

Wednesday

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Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

Thursday

This week's recipe

Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

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