Cheese Tortellini Puttanesca
with Roasted Parmesan-Crusted Cauliflower
Puttanesca hails from Naples, Italy and is one of its most famous exports. A base made from pantry staples like olives and Worcestershire imparts this dish with rich, savoury flavours that are hard to forget!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
30 g
Mixed Olives
(Contains Sulphites)
370 mL
Crushed Tomatoes
¼ tsp
Chili Flakes
1 tbsp
Worcestershire Sauce
½ cup
Parmesan Cheese, shredded
(Contains Milk)
285 g
Cauliflower, florets
1 tsp
Garlic Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Italian Seasoning
50 g
Shallot
Not included in your delivery
½ tbsp
Oil*
tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut cauliflower into 1-inch pieces. Add cauliflower, mayo, half the Italian Seasoning and half the garlic salt to a large bowl. Season with pepper, then toss to coat. Add cauliflower to a parchment-lined baking sheet. Roast in the middle of the oven until tender, 16-18 min. Stir cauliflower halfway through, then sprinkle with half the Parmesan. Continue cooking until tender.
While cauliflower roasts, peel, then cut shallot into 1/4-inch pieces. Drain olives, reserving brine, then roughly chop.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return tortellini to the same pot, off heat.
While tortellini cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add crushed tomatoes, Worcestershire sauce, olive brine, remaining Italian Seasoning and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce slightly thickens, 2-3 min.
Add olives, tortellini and reserved pasta water to the pan with sauce. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until slightly thickened, 3-4 min. Add remaining Parmesan. Stir until melted.
Divide tortellini between plates. Sprinkle with remaining Parmesan and any remaining chili flakes, if desired. Serve roasted cauliflower alongside.
