Pasta Puttanesca and Arugula Salad w/ Honey-Balsamic Vinaigrette

Terra's Pasta Puttanesca is a vegetarian meal featuring farm fresh vegetables and can be made in 30-minutes or less. Put this meal on the dinner table.

Serves: 2 | Time to Table: 25 minutes | Calories: 590 | Protein Category: Veggie | Allergens: Contains Milk (Parmesan Cheese) + Gluten (Penne Pasta) | Good Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


$10.99/Serving
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Equipment:

  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Large Saucepan
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan
  • - Whisk

What You Need:

  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Arugula
  • - Balsamic Vinegar
  • - Capers
  • - Crushed Tomatoes
  • - Dried Thyme
  • - Garlic
  • - Honey
  • - Kalamata Olives
  • - Parmesan Cheese
  • - Parsley
  • - Penne Pasta
  • - Red Pepper Flake

Wine Pairings by @grapefriend

With tomatoes, olives, and capers, try Sicilian and southern Italian reds like Nero d’Avola.

Beer Pairings

The spicy hop characteristics of a Czech Pilsner go well with almost any arugula salad!

TK Table Talk:

Which friends share your love of food?

What To Do:

Pasta Puttanesca and Arugula Salad w/ Honey-Balsamic Vinaigrette - Step 1

1. Cook pasta: In a medium sauce pan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes). Drain pasta.

2. Coarsely chop olives. Chop the parsley.

Pasta Puttanesca and Arugula Salad w/ Honey-Balsamic Vinaigrette - Step 2

3. Make sauce: Heat 2 tablespoons olive oil in a large sauce pan over medium heat. Add garlic, crushed red pepper, tomatoes, and 1/4 teaspoon salt. Simmer 5 minutes or until the sauce thickens slightly.

Pasta Puttanesca and Arugula Salad w/ Honey-Balsamic Vinaigrette - Step 3

4. Finish Sauce: Stir in olives, capers, and all but 2 tablespoons parsley (save for garnish). Cook 1 more minute or until thoroughly heated.

Pasta Puttanesca and Arugula Salad w/ Honey-Balsamic Vinaigrette - Step 4

5. Make salad: In a medium mixing bowl, whisk together balsamic vinegar, honey, 2 teaspoons extra virgin olive oil, and season with a pinch of salt and pepper. Add arugula; toss to coat.

To Serve: Add pasta to the hot sauce and toss. Divide between 2 plates and serve garnished with Parmesan and parsley. Serve with salad on the side.

Pro Tip:

Prevent your pasta water from boiling over by resting a wooden spoon across the top of the pot.

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