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Puttanesca Style Rigatoni
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem®, Capers, Olives and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Puttanesca Style Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
•Veggie
•Climate Conscious
•New
Allergens:
Cereals containing gluten
•Celery
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

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

(Contains: Celery)

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

Nutritional information

Energy (kcal)519 kcal
Energy (kJ)2172 kJ
Fat10.8 g
of which saturates3.3 g
Carbohydrate80 g
of which sugars12.1 g
Dietary Fibre9.5 g
Protein21.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Colander
•Large Saucepan
•Garlic Press

Instructions

Cook the Pasta
1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni 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.

 

Add the Tenderstem® Broccoli
2

a) Meanwhile, halve any thick broccoli stems lengthways. 

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

c) While the pasta cooks, peel and grate the garlic (or use a garlic press).

d) Roughly chop both the olives and capers.

Make the Sauce
3

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, stir-fry the garlic and chilli flakes (add less if you'd prefer things milder), until fragrant, 30 secs. 

c) Stir the passata, veg stock paste, olives, capers, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer until thickened slightly, 3-4 mins. 

Add the Flavour
4

a) Once the sauce has thickened, lower the heat to medium and stir through the sun-dried tomato paste. Cook for 1-2 mins.

b) Taste and season with salt, pepper, or a pinch of sugar if you feel it needs it. Add a splash of water if the sauce is a little too thick.

 

All Together Now
5

a) When the sauce is ready, add the cooked rigatoni, broccoli and half the hard Italian style cheese to the pan. Stir and toss well to combine.

 

Serve Up
6

a) Share your Puttanesca style pasta between your serving bowls.

b) Sprinkle over the remaining hard Italian style cheese to finish.

Enjoy!

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