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Vanilla Venture

Putanesca Deluxe

€42,50
€42,50
Sale Sold out
Pasta alla Puttanesca is a spicy Italian pasta dish from the Naples area. It is also a dish surrounded by many stories. With this package, you have everything you need to quickly make one of the tastiest pasta alla puttanesca dishes.
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Shipping information

We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

The Products

Putanesca Deluxe
- Linguine -
- Taggiasca olives pitted -
- Capers in sea salt -
- Sun kissed cherrytomatoes semi-dried -
- Anchovy fillet in olive oil -
- Ortiz Peperoncino -

Shelf life

We advise consuming the dishes within 2 days of receipt.

What's inside?

  • Linguine

    Linguine

    Linguine literally means 'little tongues'. This pasta is wider than spaghetti. All pasta shapes from Pastificio Gentile are bronze-cut, which means that the molds used in production are made of bronze. The bronze molds create a rougher, more porous pasta. As a result, a homemade quality.
  • Taggiasca olives pitted

    Taggiasca olives pitted

    The taggiasca olive grows in Liguria, the Italian Mediterranean coast. The tradition of this olive dates back to the year 1200. Benedictine monks built olive terraces on the steep slopes of the Apennines. We buy our Taggiasca olives from the family business Frantoio Sant' Agata. They have their own trees and pick by hand. They are known as one of the best producers in Liguria. The olives are small and have a relatively large pit and soft, very tasty flesh.
  • Capers in sea salt

    Capers in sea salt

    Delicious capers from the Italian Frantoio di Sant'Agata d'Oneglia. Tasty in salads, pastas or on pizza.
  • Sun kissed cherry tomatoes semi-dried

    Sun kissed cherry tomatoes semi-dried

    Sicilian Pachino tomatoes, dried by the De Carlo family in Puglia, in extra virgin olive oil.
  • Anchovy fillet in olive oil Ortiz

    Anchovy fillet in olive oil Ortiz

    This anchovy comes from the Cantabrian Sea. This is considered the best area for this fish. Anchovies are caught in the months of April, May and June (purse seine nets method). In 30l tins, the anchovies are laid out in a fan shape and each layer is covered with a layer of salt. Then the whole is pressed firmly to remove the fat so that the fish can mature. The anchovies are then matured for 8 months in aging cellars where temperature and humidity are well controlled. Finally, the fish are cleaned by hand, filleted and packed in oil.
  • Peperoncino

    Peperoncino

    Calabrian dishes in which peperoncini are particularly used include the ‘bomba’ or ‘bumba’ Calabrese, actually more of a condiment that you serve with something as a vegetable mix with quite a few peppers, chili oil is popular, and the ‘spreadable salami’ called nduja. It is also used in dishes from other regional cuisines of Southern and Central Italy, such as the Roman-style Arrabbiata sauce and the rather rustic Apulian ‘orecchiette alle cime di rapa’ (ear-shaped pasta with turnip greens).