Spaghetti alla Puttanesca

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

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Calories Conscious
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 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)

  • 2 Garlic Cloves
  • 1½ oz. Pitted Kalamata Olives
  • 5 Thyme Sprigs
  • 3 Basil Sprigs
  • 5 oz. Roasted Red Peppers
  • Info
    8 oz. Spaghetti
  • 2 fl. oz. White Cooking Wine
  • 15 oz. Crushed Tomatoes
  • ⅓ oz. Capers
  • 2 oz. Artichoke Hearts
  • ¼ tsp. Red Pepper Flakes Packet
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Slice Kalamata olives into ¼” 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.

  • Step 2 - Cook the Pasta

    Cook the Pasta

    Add pasta to boiling water and cook until al dente, 7-8 minutes. Strain in colander and return to pot with ½ tsp. olive oil. A touch of olive oil will keep pasta from sticking together and clumping. While pasta cooks, start sauce.

  • Step 3 - Start the Sauce

    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.

  • Step 4 - Finish the Sauce

    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.

  • Step 5 - Add the Pasta

    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).

  • Step 6 - Plate the Dish

    Plate the Dish

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