Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, red peppers and cherry tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Mariella's Tip

Did you know that dehydration can be the reason for fatigue during the day? Make sure that you drink about 2L of water per day.

Step 1 - Spaghetti

Once your water in your large saucepan has come to the boil, cook your spaghetti for 10-12 minutes until "al dente" Drain through a colander once done and reserve for use later.

Step 2 - Roasted Tomatoes and Red Peppers

Scatter your red pepper chunks onto an oven tray, drizzle with olive oil and season with salt and pepper. Pop into the oven for 8-10 minutes until just about tender. Proceed to add your cherry tomatoes and capers to your oven tray with a slight drizzle of olive oil and continue roasting for 6-8 minutes until your vegetables are lightly browned and tender.

Step 3 - Puttanesca Noodles

Heat a large casserole pan on the stove over med-high heat, add a drizzle of olive oil and once your pan is hot fry your diced bacon until crisp for 3-4 minutes. Transfer to your oven tray along with your roasted vegetables once done. Now add your DailyDish Puttanesca Base and paprika to the pan and bring your sauce to the boil then reduce to a gentle simmer until heated through. Just before serving mix your cooked spaghetti through your puttanesca base.

To serve

Divide your puttanesca spaghetti amongst your servings, top with your roasted tomatoes, red peppers, capers, and crisped bacon and finish with your grated parmesan and chopped basil.