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
- 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