Penne alla puttanesca

with meaty tomato sauce, kalamata olives, capers, fresh oregano and parmesan

  • 25 min
Family Friendly
Beef
Ah puttanesca! A mixture of tomatoes, olives, capers and oregano that everyone knows and appreciates. Here we added it to penne pasta with ground beef, peppers and Parmesan cheese. A good pasta dish that does not lack personality.

Allergens: Dairy, Gluten, Wheat
Recipe 2540

Ingredients

300 g
Ground Beef
30 g
Parmesan
4 g
Oregano
3 tbsp
Capers
3 tbsp
Kalamata Olives
1/2
Yellow Onion(s)
200 g
Penne
2
Garlic Clove(s)
1
Green Bell Pepper(s)
398 ml
Diced Tomatoes
1 tbsp
Vegetable Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
937 kcal
Total fat
33 g
Saturated Fat
13 g
Sodium
1 g
Total Carbohydrate
100 g
Fiber
10 g
Sugar
13 g
Proteins
58 g

Instructions

Recipe 2540, Step 1
1

Setup

Bring a pot filled with salted water to a boil.

Chop the onion and garlic. Cut the pepper into cubes. Cut the olives in half. Pick the oregano leaves.

Recipe 2540, Step 2
2

Cook the pasta

Add the pasta to the pot of boiling water. Cook for around 7 minutes and drain. Reserve 1/3 cup of pasta water (double for 4 ppl.).

Recipe 2540, Step 3
3

Cook the meat

Heat a drizzle of oil in a large pan over medium-high. Add the meat, pepper, oignon, garlic, salt and pepper. Add chili flakes if desired. Cook for around 5 minutes until the meat is cooked.

Recipe 2540, Step 4
4

Make the sauce

Add the chop tomatoes, the cooked pasta, the pasta water and half the parmesan. Simmer for 2-3 minutes.

Recipe 2540, Step 5
5

Plate your dish

Add the olives, capers, oregano leaves and the oher half of the cheese. Check seasoning and serve. Bon appétit!