Pasta Puttanesca
Dinners don’t get much simpler than this… Nor do such simple suppers tend to be as deliciously tasty!
Speedy, delicious, and made with minimal store cupboard ingredients – you can add some beans or chickpeas if you want a little more protein in addition to the nuts, but sometimes all you need is a big bowl of carbs, to be honest…
Cooking Time - 20 minutes
Ingredients
200g Prima Italia gluten-free organic spaghetti (or pasta of choice; dry weight)
2 tbsp Prima Italia organic 100% Italian extra virgin olive oil
1 clove fresh garlic
¼ tsp chilli flakes
1x 400g tin of Organic Kitchen chopped tomatoes or 400ml Organic Kitchen passata
1 tsp maple syrup
2 tbsp black olives, pitted
Salt and pepper to taste
2 tbsp Just Natural roasted hazelnuts, roughly chopped
How to Make it
- Put the pasta on to cook according to packeted instructions.
- Add the olive oil to a pan over a medium heat.
- Mince the garlic and add to the pan, with the chilli flakes. Cook for a couple of minutes.
- Add in the passata (or chopped tomatoes) and the maple syrup.
- Stir in the olives and then season to taste. Leave to simmer for 10 minutes.
- Drain the pasta and add it to the sauce.
- Serve with a little more black pepper and chopped, roasted hazelnuts sprinkled over the top. You can also add some more chilli flakes if your gastronomic desires err on the spicy side…
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