Puttanesca Spaghetti Kit
$80.00
An easy and tasty Italian dish originating from Naples, this is the famous Spaghetti Puttanesca. It couldn’t be simpler to cook this crowd pleaser with Simon’s video and step-by-step instructions. Comfort food at its best, just select your favourite red wine and whip up this heart-warming meal in minutes!
Recipe serves 8 people, or there are enough ingredients to make this dish twice for 4 people.
NB. This recipe requires 3-4 garlic cloves and fresh Italian parsley which must be purchased separately to make Simon’s dish.
Description
Transform your pasta nights with our Puttanesca Spaghetti Kit. This all-in-one package offers an authentic taste of Naples, featuring the iconic Pasta Puttanesca. Ideal for those who seek a quick yet gourmet Italian meal.
Elevate your culinary repertoire with the rich flavours of our Puttanesca Spaghetti Kit. It’s a taste of Italy, simplified.
Serves 4 as a main or 8 as an entrée
• Gault’s Deli Herb Salt
• Gault’s Extra Virgin Olive Oil
• Italian Salted Capers
• Italian Chopped Tomatoes (2 x 400g)
• Olives
• Anchovy Fillets (4)
• Chilli flakes
• 1 generous handful flat-leaf or curly parsley, chopped
-
Soak the capers.
Measure 3–4 tablespoons of salted capers into a small bowl. Cover with warm water and soak for 10 minutes, then rinse well and drain. (This removes excess salt and lets the capers shine.) -
Cook the pasta.
Bring a large pot of water to the boil. Add a generous amount of Gault’s Deli Herb Salt. Taste the water — if it doesn’t taste like a lightly seasoned broth, add more salt. Add the 500g of spaghetti and cook until al dente (following the time on the pasta pack). Before draining, scoop out a mug of the starchy pasta water and set it aside. -
Start the sauce.
In a large pan, heat ¼ cup of Gault’s Extra Virgin Olive Oil over medium heat. Add the 4 anchovy fillets and stir gently until they melt into the oil. (They won’t taste fishy — they’ll quietly create a savoury depth.) -
Build flavour.
Add the sliced garlic, rinsed capers, a generous handful of pitted olives (roughly chopped), and ¼ teaspoon chilli flakes. Sauté for 1–2 minutes until fragrant — don’t let the garlic brown. -
Add the tomatoes.
Pour in both cans of chopped tomatoes. Swirl a splash of the pasta water in each empty can and pour that in too — no flavour left behind. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. -
Finish the sauce.
Stir in the chopped parsley. Taste the sauce — it should be punchy and rich. This is the moment to add a pinch more chilli flakes if you’d like extra heat. -
Toss and combine.
Add the drained spaghetti to the pan and gently toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen it up and make it glossy. -
Final flourish.
Drizzle over a little more Gault’s Extra Virgin Olive Oil just before serving. Serve hot.
• Don’t rush the simmer. Giving the sauce 10+ minutes brings the flavours together and thickens it just right.
• Anchovies? They’re not scary — they disappear into the oil and build depth. You won’t taste fish, just savoury deliciousness.
• Capers need soaking. It’s the difference between perfectly punchy and overpoweringly salty.
• Rinse those tomato cans with a splash of pasta water — every bit adds flavour.
• Pasta water = sauce glue. It brings everything together like a pro finish.
• Leftover Gault’s Herb Salt? Use it to season veg, pasta, fish or chicken. It lifts the everyday to gourmet.
• Want a bit more heat? Add a pinch of chilli flakes right at the end — easy to dial up without overdoing it.
1 review for Puttanesca Spaghetti Kit
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Amazing flavour and so easy to prepare