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Penne alla puttanesca

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Penne alla puttanesca

with meaty tomato sauce, kalamata olives, capers, fresh oregano and Grana Padano

Informations supplémentaires
25 min. | 726 kcal | easy | Even better the next day, Express, Spicy | Printable version
1. Adjust the steps of the recipe for your children To help your children with the development of their taste, it's possible to adjust the recipe for them. Leave the vegetables raw if your children prefer them raw. Let everyone assemble their own plates with the toppings of the 6th step.
2. Setup Bring a pot 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.
3. Cook the pasta Add the pasta to the pot of boiling water. Cook for around 7-9 minutes until tender. Reserve 1/3 2P | 1/2 3P cup of pasta water and drain.
4. 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.
5. Make the sauce Add the diced tomatoes, the cooked pasta, the pasta water and half of the grana padano. Simmer for 2-3 minutes.
6. Plate your dish Add the olives, capers, oregano leaves and the other half of the cheese. Check seasoning and serve. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
280gGround Beef
40gGrana Padano Cheese
0.5unitOregano
45mlCapers
45mlKalamata Olives
0.5unitYellow Onion(s)
180gPenne
2unitGarlic Clove(s)
1unitGreen Bell Pepper(s)
1unitDiced Tomatoes
2gChili Flakes
What you need pot, large pan, strainer
726 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 83g
28%
fat 24g
37%
cholesterol 92mg
31%
fiber 8g
32%
protein 45g
saturated 10g
50%
sodium 644mg
27%
sugar 13g
trans 0g