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Spaghetti Puttanesca

Spaghetti Puttanesca

with Avocado and Rocket Salad

15min Express
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3.3 / 4 Ratingout of 629 ratings
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For the days that call for pasta, make this 20-minute miracle dish your go-to. Because we’re always looking for ways to save time in the kitchen, we’ve prepared a delicious puttanesca sauce for you to add to fresh baby plum tomatoes and garlic. Served with a fresh avocado salad and topped with Italian cheese, this recipe proves that simple is often best! When you can get full on flavour in double quick time, you know you’re onto a winner!

Preparation Time15 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Premium Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 pack(s)

Puttanesca Sauce

(ContainsCelery, Sulphites)

200 grams

Wheat Spaghetti


1 unit(s)


1 bag(s)


1 sachet

Balsamic Vinegar


1 sachet


1 pack(s)

Hard Cheese (Italian Style)


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3351 kJ
Energy (kcal)801 kcal
Fat35.0 g
of which saturates9.0 g
Carbohydrate93 g
of which sugars17.0 g
Protein25 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Large Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep the veg
Prep the veg

a) Halve the baby plum tomatoes. b) Roughly chop the basil, peel and grate the garlic (or use a garlic press).

Make the sauce
Make the sauce

a) Heat a splash of oil in a saucepan over medium-high heat. b) Add half the baby plum tomatoes and cook for 2 mins. c) Add the garlic, cook for 1 minute, then add the Puttanesca sauce. d) Turn the heat to low and bubble gently until ready to use.

Cook the pasta
Cook the pasta

a) Pour the boiling water into a large pan and add a good pinch of salt. b) Pop the pan onto high heat. c) Add the spaghetti to the boiling water and cook for 11 mins.

Make the salad
Make the salad

a) Meanwhile, halve the avocado, remove the stone, remove the skin and cut the flesh into 2cm chunks and pop them in a bowl. b) Add the remaining baby plum tomatoes and rocket. c) Mix the balsamic vinegar with the honey and olive oil (amount specified in ingredients).

Mix together
Mix together

a) When the spaghetti is cooked, drain into a colander. b) Return to the pan and add the puttanesca sauce, basil and half the hard Italian cheese. Mix well.

Finish and Serve
Finish and Serve

a) Pour the dressing over your salad just before serving. b) Toss to coat the leaves. c) Share the pasta between your bowls. d) Serve the dressed salad on the side and finish with leftover cheese.


That looks amazing. We are sure you are eager to saviour the results, but just pause for a moment to marvel at what you have achieved. Now eat!