Linguine puttanesca, Shiraz reduction, with simple Italian greens

 Cook time: 35 minutes
Ingredients

Garlic 6 cloves
Shiraz and herb tomato paste
Tinned tomatoes 3
Capers and olives
Italian parsley
Pasta 500g
SpringFed mesclun 1 bag
Seed mix
Southland carrots 2
Italian dressing

Instructions

Mince garlic in a medium pan, on medium heat and cook for 45 seconds in a big splash of olive oil.
Add the infused tomato paste and cook for another minute, stirring regularly.

2

Add the tinned tomatoes. Bring to a simmer, then reduce the heat to low. Add the capers and olives.
Bring a large pot of salted water to the boil.
Remove the parsley leaves from the stalk and finely chop. Add to sauce.
Taste the sauce and add a little salt or sugar, as required.

3

Cook the pasta as per packet directions (between 9 to 12 minutes) in boiling water.
Strain and toss with a little oil.


4

Place the mesclun in a bowl.
Peel the carrots and discard the skin. Cut the carrots in half lengthways the thinly slice.
Add the seed mix a pinch of salt and the dressing gently toss to combine.

5

Serve pasta topped with puttanesca sauce and tossed salad on the side.

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