Pasta Puttanesca with Tomato, Capers and Olives

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Marley Spoon

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    371
based on 5 ratings

A quick and tasteful meal that is very easy to make. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated 23 Jun 2021

Ingredients

  • Aubergine icon
    Aubergine
    300 g (about 1)
  • Fresh chilli icon
    Fresh chilli
    15 g (about ¾)
  • Tomato icon
    Tomato
    100 g (about ¾)
  • Fresh basil icon
    Fresh basil
    20 g (about 100)
  • Black olives icon
    Black olives
    20 g (about 2)
  • Olive oil icon
    Olive oil
    2 ½ tablespoons (about 38 ml)
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Capers icon
    Capers
    10 g (about 1 ⅛ tablespoons)
  • Penne icon
    Penne
    250 g (about 3 cups)
  • Baby spinach icon
    Baby spinach
    70 g (about 2 ¼ cups)

Tools

  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Kcook bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Get a clean baking pan
  3. Line with parchment paper
  4. Place aubergine on the baking pan
  5. Drizzle with olive oil
  6. Season
  7. Drizzle with balsamic vinegar
  8. Roast then set aside - 20 min, 200°C
  9. Fit stir tool to kCook bowl
  10. Add olive oil to the kCook bowl
  11. Fit kCook bowl to kCook Multi
  12. Attach lid to kCook bowl
  13. Heat with filler cap removed - 120°C, speed 2
  14. Then add garlic clove and fresh chilli to the kCook bowl
  15. Season
  16. Cook with filler cap removed - 2 min, 104°C, speed 1
  17. Then add tomato, fresh basil, black olives and capers to the kCook bowl
  18. Cook with filler cap removed - 5 min, 110°C, speed 2
  19. Then add balsamic vinegar, penne and baby spinach to the kCook bowl
  20. Cook with filler cap removed - 1 min 30 sec, 120°C, speed 3
  21. Garnish with roasted vegetables
  22. Serve
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