Spaghetti Puttanesca

Name: Spaghetti Puttanesca with Avocado and Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 125 Baby Plum Tomatoes; 200 Spaghetti; 15 Honey; 1 Avocado; 1 Garlic Clove**; 12 Balsamic Vinegar; 1 Flat Leaf Parsley; 40 Wild Rocket; 40 Grated Hard Italian Style Cheese; 250 Puttanesca Sauce; 2 Olive Oil for the Dressing

with Avocado and Rocket Salad

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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!

Tags:

Spicy

Allergens:

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

200

Spaghetti

Honey

Avocado

Garlic Clove**

Balsamic Vinegar

(Contains: Sulphites)

Flat Leaf Parsley

Wild Rocket

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

250

Puttanesca Sauce

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)809 kcal

Energy (kJ)3385 kJ

Fat36 g

of which saturates9 g

Carbohydrate95 g

of which sugars18 g

Protein26 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Medium Saucepan

•Large Frying Pan

•Bowl

•Mixing Bowl

•Strainer

Instructions

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

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.

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.

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).

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.

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!