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  • Writer's pictureWatlington Climate Action Group

Potato Puttanesca

Serves: 4

Total Time: 30 Minutes


750g new potatoes 1 shallot 3 garlic cloves

50g pitted Kalamata olives

1 tsp olive oil 1⁄2 tsp fennel seeds 1⁄4 tsp dried mixed herbs 1⁄2 tsp chilli flakes 1 tsp tomato purée

50ml red wine

400g passata

125g fresh spinach leaves

salt and black pepper

15g fresh basil leaves, to serve


1. First, cook the potatoes. Cover with cold water, place over a high heat and bring to the boil. Cook the potatoes for 12–15 minutes until tender. Drain and set aside. 2. Now, start the puttanesca sauce. Peel and finely chop the shallot. Peel and grate the garlic cloves. Roughly chop the olives. 3. Heat the olive oil in a pan over a medium heat. Add the shallot and a pinch of salt and stir for 1 minute. Add the garlic, fennel seeds, mixed herbs and chilli flakes and cook, stirring for 1 minute. Add the tomato purée and stir for 30 seconds. Add the red wine, stir and simmer for 3–4 minutes, until most of the liquid has evaporated. 4. Add the passata to the pan, stir through and simmer for 7–8 minutes until thickened. Add the new potatoes and gently fold them into the sauce. Add the spinach and stir until wilted. Add the olives. Taste the sauce, season to perfection with salt and pepper (and more chilli if you like) and serve with a garnish of basil leaves.

This is from the BOSH boys - check out their website ( for more veg filled dishes!

Rowan Price

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