Pine Nut Puttanesca

with angel hair pasta, fresh tomato sauce, and garlic bread

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We won’t tell you what puttanesca means in Italian – you've got to look that one up for yourself. But we will tell you that you’ll love this fresh, tangy, slightly salty, Southern Italian pasta dish. We put a twist on the classic with a fresh tomato sauce you make yourself, and toasted pine nuts, but kept the tradition alive with garlic, olives, and capers. Buon appetito!

In Your Box (serves 2)

  • 10 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • ¾ oz. Capers
  • 1 oz. Pitted Kalamata Olives
  • 4 Oregano Sprigs
  • Info
    1 Mini Baguette
  • Info
    ¾ oz. Pine Nuts
  • Info
    6 oz. Angel Hair Pasta
  • 1 Tbsp. Tomato Paste

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    641
  • Carbohydrates
    106g
  • Fat
    28g
  • Protein
    17g
  • Sodium
    1136mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl
  • 2 Small Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop grape tomatoes. Mince garlic. Coarsely chop capers. Rinse olives and halve. Stem and coarsely chop oregano. Halve baguette lengthwise.

  • 2

    Make the Tomato Sauce

    In a small mixing bowl, combine chopped tomatoes, capers, olives, half the garlic (or to taste) (reserve remaining for garlic bread), and half the oregano (reserve remaining for garnish). Add 2 Tbsp. olive oil and season with ¼ tsp. salt and ¼ tsp. pepper. Stir until well combined and set aside for flavors to marry.

  • 3

    Make Garlic Bread and Toast Pine Nuts

    Combine 1 Tbsp. olive oil and remaining garlic in a small bowl. Spread on cut sides of baguette and place on one side of prepared baking sheet. Bake 5 minutes, remove from oven, and add pine nuts to other side of baking sheet. Bake until bread and pine nuts are toasted, 5-6 minutes. Pine nuts toast quickly. As soon as you detect the aroma of toasted nuts, remove from oven to avoid burning. While bread bakes, cook pasta.

  • 4

    Cook the Pasta

    Add pasta to boiling water and cook, stirring often, until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water before draining. Stir tomato paste into reserved water in a small bowl or measuring cup. Drain pasta in colander and return to pot.

  • 5

    Finish the Pasta

    Add tomato sauce and reserved pasta water-tomato paste mixture to pot with cooked pasta. Toss until well combined. Season to taste with salt and pepper.

  • 6

    Plate the Dish

    Serve pasta on a plate next to garlic bread. Garnish with pine nuts and remaining oregano.

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