Invented in Naples, spaghetti alla Puttanesca is a traditional Italian pasta sauce that always puts a smile on your face. That’s because of the deeply rich tomato sauce, made with white wine, charred baby tomatoes, garlic, fresh herbs, capers, olives, and lots of love! Served with al dente tagliatelle pasta.
Puttanesca Pasta with nutritional yeast & fresh herbs
Ingredients
- 200 g Tagliatelle Pasta
- 160 g Baby Tomatoes rinse
- 1 Onion peel & roughly dice
- 1 Garlic Clove peel & grate
- 20 ml NOMU Italian Rub
- 20 ml Tomato Paste
- 40 ml *White Wine
- 10 g Mixed Herbs (5g Fresh Oregano & 5g
- Fresh Basil)
- 200 ml Tomato Passata
- 20 g Capers drain & roughly chop
- 60 g Pitted Kalamata Olives drain & cut in half
- 40 ml Nutritional Yeast
- Salt & Pepper
- Oil cooking, olive or coconut
- Water
- Sugar/Sweetener/Honey
Instructions
- PASTA Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
- CHARRED TOMS Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed baby tomatoes until lightly charred & blistered,
- 6-8 minutes (shifting occasionally). Remove from the pan and season.
- PUTTANESCA SAUCE Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until lightly golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the, tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and simmer until almost all evaporated, 30-60 seconds.
- PREP Rince, pick and roughly chop the mixed herbs. Set aside.
- ALL TOGETHER When the wine is almost all evaporated, add the tomato passata, 200ml of water, the drained capers, and the halved olives. Simmer until slightly reduced, 8-10 minutes. Stir through the cooked pasta, the charred tomatoes, ½ the chopped herbs, a sweetener (to taste), and seasoning.
- DINNER IS READY Make a bed of the loaded pasta, sprinkle over the nutritional yeast, and garnish with the remaining herbs. Well done!
