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
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Servings 2
Course Main Course
Perfect for Midweek Meal
Skill level Easy
Ingredients
Puttanesca
12macadamia nuts
1/2cupKalamata olives
3garlic clovesroughly chopped
1/2onionroughly chopped
1red chilliroughly chopped
5anchoviesroughly chopped
1/2bunch parsley
Drizzle of olive oil
Pinch of salt
Pasta
160gramsspaghetti
1/2cupred wine
400gramschopped tomatoesfrom can
Instructions
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.