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Puttanesca Style Rigatoni
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese

Recipe Development Team
Recipe Development TeamUpdated on September 28, 2025
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Puttanesca's name has a few interpretations, but our favourite is that it might be from Italian slang referring to the act of throwing something together out of whatever people had in their cupboards. The result was surprisingly tasty, which is why it's still made today! Characterised by a rich red sauce, olives, chilli flakes and herbs, we're adding extra veg as well. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
•Veggie
•Climate Conscious
•New
Allergens:
Cereals containing gluten
•Wheat
•Sulphites
•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 25 minutes
DifficultyEasy

Ingredients

serving amount

160 grams

Tenderstem® Broccoli

30 grams

Olives

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 pinch

Chilli Flakes

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2345 kJ
Energy (kcal)561 kcal
Fat14.2 g
of which saturates7.7 g
Carbohydrate84.6 g
of which sugars12.1 g
Dietary Fibre7.9 g
Protein21 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Medium Saucepan
•Colander
•Pan

Cooking Instructions and Tips

PDF
Do the Prep
1

a) Boil a full kettle.

b) Cut the Tenderstem® broccoli into thirds, halving any thick stems lengthways.

c) Roughly chop the olives. Peel and grate the garlic (or use a garlic press).

Boil the Pasta
2

a) Pour the boiled water into a large saucepan with ½ 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.

Char the Broccoli
3

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

b) Once hot, add the Tenderstem® and stir-fry for 4-6 mins. Season with salt and pepper.

c) Lower the heat to medium, add the garlic and chilli flakes and cook until fragrant, 30 secs.

Add the Flavour
4

a) Add the passata, red wine stock paste, sun-dried tomato paste, olives, mixed herbs, sugar and water for the sauce (see pantry for both amounts) to the pan. 

b) Stir to combine, bring to the boil and simmer until thickened slightly, 3-4 mins. Season with salt and pepper.

Finishing Touches
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the cooked rigatoni, cheese and butter (see pantry for amount) until melted. Toss well to combine.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve Up
6

a) Share the puttanesca style pasta between your serving bowls.

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