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
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.

 

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.

2

Add the tinned tomatoes. Bring to a simmer, then reduce the heat to low. Add the capers and olives.

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.

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.

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.



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