The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, “conchiglia”. The Italian word “conchiglie”, just like the English word “conch”, shares the same Greek root in the form of kochýli, which means “shell”.
And whilst you may not find grains of sand from the Italian coastline within this week's fresh conchiglie, you will find that they are the perfect shape to accommodate this week’s limited edition tuna 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. This gives the dish a fantastically 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.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, Water, Rice Flour
Tomatoes, Tuna (FISH) 30%, Black Olives, Anchovy Fillets (FISH), White Wine (SULPHITES), Capers, Extra Virgin Olive Oil, Salt, Garlic, Sugar, Black Pepper, Oregano, Natural Flavour
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 579kcal
Following nutritional information is per 100g:
- Energy 745.8kJ
- Calories 178kcal
- Fat 2.4g
- Of which saturates 0.6g
- Carbohydrates 29.8g
- Of which sugars 2.9g
- Protein 5.0g
- Salt 0.9g