Spaghetti puttanesca, Shiraz reduction with Italian green salad

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Garlic
Couple
5 cloves
Family
7 cloves
Passata
Couple
Two thirds of the bottle
Family
1 large jar
Olives, capers and shiraz reduction
Couple
1 pottle
Family
1 pottle
Spaghetti
Couple
350g
Family
500g
Mesclun
Couple
1 bag
Family
1 bag
Cherry tomato
Couple
1 bag
Family
1 punnet
Cucumber
Couple
1/3
Family
1/2
Italian dressing
Couple
1 pottle
Family
1 pottle
Seed mix
Couple
1 bag
Family
1 bag

Add a good amount of olive oil when you fry the garlic. This gives the sauce a wonderful richness. Get the sauce on early if you can, and let it tick away on low heat. The longer it cooks the better.

 

Instructions

1

Peel and mince the garlic.

In a medium pan on medium heat, cook the garlic for 30 seconds in a big splash of olive oil.

Add the passata. Bring to a simmer, then reduce the heat to medium low.

Add the olives, capers and shiraz reduction.

The longer you can cook the sauce the better.

2

Place the mesclun in a bowl.

Slice the cucumber lengthways and slice into half rounds.

Cut the cherry tomatoes in half.

Add the seed mix to the mesclun, cherry toms and cucumber.

3

Bring a large pot of salted water to boil. Once the water is boiling, cook the pasta for 10 to 12 minutes (or as per packet directions) in boiling water. Strain and toss with a little olive oil.

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

4

Add a pinch of salt and the dressing to the salad. Gently toss to combine.

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



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