Spicy Pasta Puttanesca with Toasted Herbed Breadcrumbs
and Garlic Ciabatta- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Tree nuts
- Mustard
- Milk
- Wheat
- Peanuts
- Gluten
- Egg
- Fish
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Spinach • Chili flakes.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Baby Spinach
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
60 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Drain, then roughly chop roasted peppers.
- Drain, then tear or cut olives in half.
- Once water is boiling, add rigatoni. Cook uncovered for 12-14 min, stirring occasionally, until tender.
- While rigatoni cooks, heat a large oven-proof pan over medium-high. When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add panko. Season with salt and pepper. Cook for 1-2 min, stirring often, until golden.
- Transfer to a medium bowl.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, peppers and olives. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- Add crushed tomatoes, stock powder, pesto and half the chili flakes. (TIP: Like things spicy? Add more chili flakes!) Cook for 2-4 min, stirring often, until simmering.
- Meanwhile, halve ciabatta. Spread remaining garlic spread over ciabatta halves.
- Arrange on an unlined baking sheet. Bake in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Reserve 1/4 cup (1/2 cup) pasta water, then drain rigatoni.
- To the pan with sauce, add rigatoni, spinach and reserved pasta water. Cook for 1 min, stirring often until spinach wilts.
- Halve garlic ciabatta.
- Divide pasta and garlic bread between plates.
- Sprinkle toasted panko over pasta.
