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
Vegetarian
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
    570
  • Carbohydrates
    93g
  • Fat
    5g
  • Protein
    20g
  • Sodium
    1268mg
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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
    1

    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
    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 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
    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.

  • Step 4 - Finish the Sauce
    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.

  • Step 5 - Add the Pasta
    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).

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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