How many types of pastas would you guess there are, Chef? 10? 15? What about 600?! Fortunately for you today, we will be using one of the most well-known ones: tagliatelle. These tasty Italian ribbons will be coated in a rich puttanesca sauce, with browned mince, and briny olives. Sprinkled with grated cheese, crispy chilli onions & fresh basil.
Puttanesca-style Beef Tagliatelle
Puttanesca-style Beef Tagliatelle
with spinach & grated Italian-style cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Crispy Chilli Onions
- Free-Range Beef Mince
- Fresh Basil
- Grated Italian-style Hard Cheese
- Pitted Kalamata Olives
- Spinach
- Tagliatelle Pasta
- UCOOK Napoletana Sauce
- UCOOK Napolitana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Water
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. While the pasta is cooking, prep the olives, the basil, and the spinach as specified in the ingredient table.
PUTTANESCA
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the Napoletana sauce and simmer until warmed through and slightly reduced, 4-5 minutes. Add the chopped olives, ½ the rinsed basil, the cooked pasta, and a sweetener (to taste). Remove from the heat, season, and set aside.
DINNER IS READY
Make a bed of the rinsed spinach and top with the puttanesca pasta. Sprinkle over the grated cheese and the crispy chilli onions. Garnish with the remaining basil. Well done, Chef!
Tagliatelle Pasta - 125g
Pitted Kalamata Olives - 30g
Fresh Basil - 3g
Spinach - 20g
Free-range Beef Mince - 150g
UCOOK Napoletana Sauce - 1 unit
Grated Italian-style Hard Cheese - 30ml
Crispy Chilli Onions - 15ml
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. While the pasta is cooking, prep the olives, the basil, and the spinach as specified in the ingredient table.
PUTTANESCA
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Napoletana sauce and simmer until warmed through and slightly reduced, 4-5 minutes. Add the chopped olives, ½ the rinsed basil, the cooked pasta, and a sweetener (to taste). Remove from the heat, season, and set aside.
DINNER IS READY
Make a bed of the rinsed spinach and top with the puttanesca pasta. Sprinkle over the grated cheese and the crispy chilli onions. Garnish with the remaining basil. Well done, Chef!
Tagliatelle Pasta - 250g
Pitted Kalamata Olives - 60g
Fresh Basil - 5g
Spinach - 40g
Free-range Beef Mince - 300g
UCOOK Napolitana Sauce - 2 units
Grated Italian-style Hard Cheese - 60ml
Crispy Chilli Onions - 30ml
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. While the pasta is cooking, prep the olives, the basil, and the spinach as specified in the ingredient table.
PUTTANESCA
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Napoletana sauce and simmer until warmed through and slightly reduced, 5-6 minutes. Add the chopped olives, ½ the rinsed basil, the cooked pasta, and a sweetener (to taste). Remove from the heat, season, and set aside.
DINNER IS READY
Make a bed of the rinsed spinach and top with the puttanesca pasta. Sprinkle over the grated cheese and the crispy chilli onions. Garnish with the remaining basil. Well done, Chef!
Tagliatelle Pasta - 375g
Pitted Kalamata Olives - 90g
Fresh Basil - 8g
Spinach - 60g
Free-range Beef Mince - 450g
UCOOK Napolitana Sauce - 3 units
Grated Italian-style Hard Cheese - 90ml
Crispy Chilli Onions - 45ml
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. While the pasta is cooking, prep the olives, the basil, and the spinach as specified in the ingredient table.
PUTTANESCA
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Napoletana sauce and simmer until warmed through and slightly reduced, 5-6 minutes. Add the chopped olives, ½ the rinsed basil, the cooked pasta, and a sweetener (to taste). Remove from the heat, season, and set aside.
DINNER IS READY
Make a bed of the rinsed spinach and top with the puttanesca pasta. Sprinkle over the grated cheese and the crispy chilli onions. Garnish with the remaining basil. Well done, Chef!
Tagliatelle Pasta - 500g
Pitted Kalamata Olives - 120g
Fresh Basil - 10g
Spinach - 80g
Free-range Beef Mince - 600g
UCOOK Napolitana Sauce - 4 units
Grated Italian-style Hard Cheese - 125ml
Crispy Chilli Onions - 60ml
Woolies Products in this dish
