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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.90
for 4 servings · R55.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Nutritional Yeast needs 80 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Tagliatelle Pasta needs 400 gTagliatelle Pasta 500 g 500 g at R22.99 · 80% of packR18.39
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Capers, Garlic, Mixed Herbs, NOMU Italian Rub, Nutritional Yeast, Onion, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Puttanesca Pasta?
Baby Tomato, Capers, Garlic, Mixed Herbs, NOMU Italian Rub, Nutritional Yeast, Onion, 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