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Putanesca Style Pasta

with Tenderstem®, Capers, Olives and Cheese
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
474 kcal
Protein
: 
21.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

150 grams

Tenderstem® Broccoli

3 unit(s)

Garlic Clove

30 grams

Olives

15 grams

Capers**

1 pinch

Chilli Flakes

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water

1 tsp

Sugar for the Sauce

Energy (kJ)1984 kJ
Energy (kcal)474 kcal
Fat6.4 g
of which saturates2.5 g
Carbohydrate79.2 g
of which sugars12.3 g
Dietary Fibre7.7 g
Protein21.1 g
Salt2.3 g
Potassium297.8 mg
Calcium36 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Saucepan

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. 

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.

 

2

a) Meanwhile, halve any thick broccoli stems lengthways. Then cut all the broccoli in half widthways.

b) When there is 5 mins left of pasta cooking add the broccoli to the pasta and cook for the remaining time. 

3

a) Peel and grate the garlic (or use a garlic press).

b) Roughly chop the olives and capers.

c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, stir-fry the garlic and chilli flakes until fragrant, 30 secs. 

d) Stir through the passata, vegetable stock paste, olives, capers, water and sugar for the sauce (see pantry for amount). Simmer until thickened slightly, 3-4 mins. 

4

a) Lower to medium heat, stir the sun-dried tomato paste through the sauce and continue to cook for 1-2 mins.

b) Taste, and season with salt, pepper, or sugar if you feel it needs it. 

 

5

a) Once the sauce is done, stir in the pasta, broccoli and the grated hard Italian style cheese. 

b) TIP: Add a splash of water if you feel that the sauce is a little too thick.

6

a) Share your pasta between your serving bowls.

Enjoy!

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