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
Puttanesca Pasta
with nutritional yeast & fresh herbs
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Puttanesca Pasta?
The preparation time for Puttanesca Pasta with nutritional yeast & fresh herbs is between 25 and 40 minutes.
What is the total time required to make Puttanesca Pasta with nutritional yeast & fresh herbs?
The total time required to make Puttanesca Pasta with nutritional yeast & fresh herbs is between 30 and 45 minutes.
How many servings does Puttanesca Pasta provide?
4 servings
What are the main ingredients in Puttanesca Pasta?
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
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?
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
How many calories does Puttanesca Pasta have?
609 calories
How much fat content does Puttanesca Pasta have?
grams
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