What are the main ingredients in Puttanesca Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Puttanesca Pasta?

Calories: 609, Carbs: 87 grams, Fat: grams, Protein: 22 grams, Sugar: 19.7 grams, Salt: 816 grams

How do I prepare Puttanesca Pasta?

DINNER IS READY: Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done, Chef! ALL TOGETHER: When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 8-10 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning. PREP: Rince, pick and roughly chop the mixed herbs. Set aside. PUTTANESCA SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds. CHARRED TOMS: Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan and season. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Puttanesca Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Puttanesca Pasta

Invented in Naples, spaghetti alla Puttanesca is a traditional Italian pasta sauce that always puts a smile on your face. That’s because of the deeply rich tomato sauce, made with white wine, charred baby tomatoes, garlic, fresh herbs, capers, olives, and lots of love! Served with al dente tagliatelle pasta.

Puttanesca Pasta

with nutritional yeast & fresh herbs

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Capers
Garlic Clove
Garlic Cloves
Mixed Herbs
NOMU Italian Rub
Nutritional Yeast
Onion
Onions
Pitted Kalamata Olives
Tagliatelle Pasta
Tomato Passata
Tomato Paste
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHARRED TOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan and season.
PUTTANESCA SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
PREP
Rince, pick and roughly chop the mixed herbs. Set aside.
ALL TOGETHER
When the wine is almost all evaporated, add the tomato passata, 100ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 8-10 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
DINNER IS READY
Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done, Chef!

Tagliatelle Pasta - 100g
Baby Tomatoes - 80g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Tomato Paste - 10ml
White Wine - 20ml
Mixed Herbs - 6g
Tomato Passata - 100ml
Capers - 10g
Pitted Kalamata Olives - 30g
Nutritional Yeast - 20ml

Download the Recipe

Serves 2

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHARRED TOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 6-8 minutes (shifting occasionally). Remove from the pan and season.
PUTTANESCA SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
PREP
Rince, pick and roughly chop the mixed herbs. Set aside.
ALL TOGETHER
When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 8-10 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
DINNER IS READY
Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done, Chef!

Tagliatelle Pasta - 200g
Baby Tomatoes - 160g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
Tomato Paste - 20ml
White Wine - 40ml
Mixed Herbs - 10g
Tomato Passata - 200ml
Capers - 20g
Pitted Kalamata Olives - 60g
Nutritional Yeast - 40ml

Download the Recipe

Serves 3

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHARRED TOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 8-10 minutes (shifting occasionally). Remove from the pan and season.
PUTTANESCA SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
PREP
Rince, pick and roughly chop the mixed herbs. Set aside.
ALL TOGETHER
When the wine is almost all evaporated, add the tomato passata, 300ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 10-12 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
DINNER IS READY
Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done, Chef!

Tagliatelle Pasta - 300g
Baby Tomatoes - 240g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Paste - 30ml
White Wine - 60ml
Mixed Herbs - 16g
Tomato Passata - 300ml
Capers - 30g
Pitted Kalamata Olives - 90g
Nutritional Yeast - 60ml

Download the Recipe

Serves 4

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHARRED TOMS
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered, 8-10 minutes (shifting occasionally). Remove from the pan and season.
PUTTANESCA SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 1-2 minutes.
PREP
Rince, pick and roughly chop the mixed herbs. Set aside.
ALL TOGETHER
When the wine is almost all evaporated, add the tomato passata, 400ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 10-12 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
DINNER IS READY
Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done, Chef!