Meal Kit

Spaghetti alla Puttanesca

with roasted red peppers, artichoke hearts, olives, and capers

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories

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 tangy, slightly salty, Southern Italian pasta dish. It’s made with a mélange of umami pantry items: olives, capers, artichoke hearts, and a whole lot of garlic. We class it up with a touch of white wine, fresh thyme, and basil. Buon appetito!

In Your Box (serves 2)

  • 15 oz. Crushed Tomatoes
  • Info
    8 oz. Spaghetti
  • 5 oz. Thyme Sprigs
  • 5 oz. Roasted Red Peppers
  • 2 oz. Artichoke Hearts
  • 1½ oz. Pitted Kalamata Olives
  • 2 fl. oz. White Cooking Wine
  • ⅓ oz. Capers
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes Packet
  • 3 Basil Sprigs
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince garlic. Slice Kalamata olives into 1/4” slices. Stem and mince thyme. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips. Coarsely chop roasted red peppers.

  2. 2

    Cook the Pasta

    Add pasta to boiling water and cook until al dente, 7-8 minutes. Strain in colander and return to pot with 1/2 tsp. olive oil. A touch of olive oil will keep pasta from sticking together and clumping. While pasta cooks, start sauce.

  3. 3

    Start the Sauce

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add garlic, roasted red peppers, and thyme to hot pan and cook 2 minutes. Add white wine and cook until sauce reduces slightly, 1 minute.

  4. 4

    Finish the Sauce

    Add crushed tomatoes, olives, basil (reserve a pinch for garnish), capers, and artichoke hearts. Bring to a boil, reduce to a simmer, and cook 5 minutes.

  5. 5

    Add the Pasta

    Add cooked pasta to pan and cook, tossing to coat, 1-2 minutes. Remove from burner and season with red pepper flakes (to taste).

  6. 6

    Plate the Dish

    Place a serving of pasta on a plate and garnish with reserved basil.

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