The term spaghetti comes from the Italian word spago, which quite aptly means ‘thin string’. It is one of the oldest and most well-known pasta in Italia and some even claim that its origins lie in the ancient world of Marco Polo.Each strand is perfectly equipped to accompany this week’s limited edition plant-based puttanesca sauce. Born in Naples, the largest city of the Campania region, which is also home to the Amalfi Coast, puttanesca is a gutsy, tomato-based sauce, made with plenty of garlic. Traditionally, it’s also made with anchovies which offer a deep, savoury taste. We’ve found, though, that the inclusion of fresh olives and capers, salty and savoury in their own right, is more than ample to give this sauce its characteristic flavour.
The backstory of pasta “alla puttanesca”, too, is equally full of character. The term ‘’pasta alla puttanesca’’ quite literally refers to pasta made ‘’in the manner of a prostitute”. Shocking, we know! Food writers have debated the nomenclature since the dish emerged in the 60s, but the common understanding, though not uttered by more squeamish commentators, is that the dish was born in Naples’ case di appuntamenti (‘’appointment houses’’). We hope you’ll be able to infer the meaning of an ‘’appuntamento’’, so we needn’t utter it. As preparing the puttanesca sauce was a labour of mere minutes - indeed, simply ‘’throwing whatever together’’ - this could be done between other, er, obligations.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 1tbsp (15ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Once cooked, transfer the pasta to the sauce. Toss gently to coat.
- Sprinkle over the parsley pangrattato crumb. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, Water, Rice Flour
Tomatoes, Olives, Extra Virgin Olive Oil, Basil, Garlic, Capers, Salt, Dried Red Chillies
Breadcrumbs (WHEAT Flour, Water, Yeast, Salt), Olive Oil, Parsley, Salt, Black Pepper
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 630kcal
Following nutritional information is per 100g:
- Energy 761kJ
- Calories 183kcal
- Fat 4.6g
- Of which saturates 0.7g
- Carbohydrates 29.1g
- Of which sugars 1.9g
- Protein 5.7g
- Salt 0.8g
Find this week’s recipe cards, complete with cooking methods, in our handy Recipes Archive.