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!
Always refer to the product label for the most accurate ingredient and allergen information.
Baby Plum Tomatoes
Flat Leaf Parsley
Puttanesca Sauce(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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!