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Macadamia puttanesca

There’s so much to love about this easy and deliciously aromatic pasta dish that’s made extra special with the addition of macadamias. Throw it together at a moment’s notice when time is of the essence. Or make a triple batch for fuss-free weekend entertaining and watch every last morsel disappear. 
Recipe credit: Left Off the Map Ep 61 – recipe by Ben Milbourne
Servings 2
Course Main Course
Perfect for Midweek Meal
Skill level Easy



  • 12 macadamia nuts
  • 1/2 cup Kalamata olives
  • 3 garlic cloves roughly chopped
  • 1/2 onion roughly chopped
  • 1 red chilli roughly chopped
  • 5 anchovies roughly chopped
  • 1/2 bunch parsley
  • Drizzle of olive oil
  • Pinch of salt


  • 160 grams spaghetti
  • 1/2 cup red wine
  • 400 grams chopped tomatoes from can


  • Pulse the puttanesca ingredients briefly in a food processor – leaving it chunky.
  • Cook the spaghetti to packet instructions.
  • While the pasta is cooking, scrape the puttanesca into a warm frying pan and cook for 3 minutes over a medium heat. Add the red wine and the tomatoes and cook for a further 5 minutes.
  • Place the pasta in a bowl and stir through the puttanesca sauce. Add a little pasta water if needed.
  • Transfer the macadamia puttanesca spaghetti to a serving dish. Garnish with fresh parsley and grated parmesan.


Calories: 514kcalCarbohydrates: 77gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 834mgPotassium: 837mgFiber: 7gSugar: 10gVitamin A: 609IUVitamin C: 55mgCalcium: 139mgIron: 4mg

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