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We love pasta (who doesn’t?) but we also really love potatoes. And potatoes are super healthy - they’re full of fibre and vitamins. So for this recipe, we used potatoes instead of pasta. They go really well with the punchy puttanesca sauce. This dish is full of flavour, low in fat, and delicious hot or cold. It’s also low in sugar but full of fibre, and the olives are a great for keeping your heart healthy. There’s really no reason for you not to try it!



  • 750g new potatoes
  • 1 eschalion (banana) shallot
  • 3 garlic cloves
  • 50g pitted Kalamata olives (or other black olives)
  • 1 tsp olive oil
  • 1⁄2 tsp fennel seeds
  • 1⁄4 tsp dried mixed herbs
  • 1⁄2 tsp chilli flakes, plus extra to taste
  • 1 tsp tomato purée
  • 50ml red wine
  • 400g passata
  • 125g fresh spinach leaves
  • salt and black pepper
  • 15g fresh basil leaves, to serve


  1. 1.


    First, cook the potatoes | Wash the potatoes, halve any larger ones, then put them in one of the large saucepans with a pinch of salt | Cover with cold water, place over a high heat, and bring to a rolling boil | Cook the potatoes for 12–15 minutes, until tender | Drain and set to one side

    Now, start the puttanesca sauce | Peel and finely chop the shallot |Peel and grate the garlic cloves | Roughly chop the olives

    Heat the olive oil in the second saucepan 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 until aromatic | 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

    Add the passata to the pan, stir through and simmer for 7–8 minutes until thickened | Add the new potatoes and 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