Puttanesca Style Rigatoni with Tenderstem®, Capers, Olives and Cheese | Prepped in 20 Minutes
Looking for a quick and tasty midweek dinner option? Try cooking up our Puttanesca Style Rigatoni in just 20 minutes for a delicious and speedy meal.
Allergens: Cereals containing gluten, Celery, Milk, Egg
Difficulty: Easy
Ingredients (2 servings)
- 180g Rigatoni Pasta (Contains Cereals containing gluten)
- 150g Tenderstem Broccoli
- 3 Garlic Cloves
- 30g Olives
- 15g Capers
- 1 pinch Chilli Flakes
- 1 carton Tomato Passata
- 10g Vegetable Stock Paste (Contains Celery)
- 25g Sun-Dried Tomato Paste
- 20g Grated Hard Italian Style Cheese (Contains Milk, Egg)
Not Included in Your Delivery:
- 100ml Water
- 1 tsp Sugar for the Sauce
- Salt
- Pepper
- Oil
Nutrition Values (per serving)
- Energy: 519 kcal
- Fat: 10.8 g (Saturated: 3.3 g)
- Carbohydrates: 80 g (Sugar: 12.1 g)
- Dietary Fiber: 9.5 g
- Protein: 21.5 g
- Salt: 2.71 g
Utensils
- Kettle
- Colander
- Large Saucepan
- Garlic Press
Step-by-Step Instructions
- Cook the Pasta: Boil a full kettle. Pour boiled water into a large saucepan with 1/2 tsp salt over high heat. Add the rigatoni and bring back to the boil. Cook until tender, 12 minutes. Once cooked, drain in a colander, return to the pan, drizzle with oil, and stir to prevent sticking.
- Add the Tenderstem® Broccoli: Halve any thick broccoli stems lengthways. When 5 minutes remain on the pasta cooking time, add the broccoli to the pan and cook for the remaining time. Meanwhile, peel and grate the garlic (or use a garlic press) and roughly chop the olives and capers.
- Make the Sauce: Heat a drizzle of oil in a large saucepan over medium-high heat. Stir-fry the garlic and chilli flakes (adjust for spice preference) until fragrant, about 30 seconds. Stir in the passata, vegetable stock paste, olives, capers, sugar, and water (see pantry for amounts). Simmer until thickened slightly, 3-4 minutes.
- Add the Flavour: Once the sauce has thickened, lower the heat to medium and stir in the sun-dried tomato paste. Cook for 1-2 minutes. Taste and season with salt, pepper, or an extra pinch of sugar if needed. Add a splash of water if the sauce is too thick.
- All Together Now: When the sauce is ready, add the cooked rigatoni, broccoli, and half the hard Italian style cheese. Stir well to combine.
- Serve Up: Divide the Puttanesca style pasta between your serving bowls. Sprinkle with the remaining hard Italian style cheese to finish.
Chef’s Tip
For extra richness, add a small drizzle of olive oil before serving.
