Pasta Puttanesca

Pasta Puttanesca


  • 1 lb Linguine  
  •  3 GoBio! Organic Siciliana Pesto Cubes dissolved in 4 Tbsp olive oil
  •  ½ tsp Chili flakes
  •  ½ cup Kalamata olives
  •  ¾ lb Multi-coloured cherry tomatoes, halved
  •  2 tbsp Capers, rinsed and drained
  •  Sea salt and freshly ground black pepper to taste
  •  Large handful of fresh basil, for garnish
  •  Extra olive oil, for serving
  •  Vegan cheese or parmesan cheese, for serving (optional)


Bring a large pot of salted water to the boil. Add the pasta and cook until al dente; drain and reserve ¼ cup pasta water. Prepare the GoBio! Organic Pesto in the olive oil as directed on the package.​

Return the pasta and reserved water to the pot and place it over low heat. Stir in the prepared GoBio! Organic Pesto and mix well. Add the chili flakes, olives, cherry tomatoes and capers, tossing gently to combine. Season with salt and freshly ground black pepper, transfer to a serving dish. Coarsely chop the basil, scatter it over the pasta along with a drizzle of olive oil. Serve immediately, adding cheese if desired.

Older post Newer post