Spaghetti Puttanesca with Corn 3 ways

A twist on a classic spaghetti puttanesca incorporating 3 delicious forms of corn - sweetcorn mixed in with the pasta, and the dish is topped with bbq glazed popcorn and corn wedges

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Half the corn on the cob and cut each into quarters. Toss in the oil and spices, and either air fry at 200C for 15 minutes or oven roast for 20-25 minutes at 200C

Step 2

2. Set the spaghetti to boil for 10 minutes in salted water.

Step 3

3. Julienne the onion and pepper with salt, and flash fry for 3 minutes. Add the garlic, pesto, olives, and sweetcorn and fry for another 3 minutes.

Step 4

4. Add the glaze ingredients into a frying pan and reduce down by 30%. Add your popcorn and toss in the glaze.

Step 5

5. Add a ladle of pasta water to the sauce and add the drained spaghetti. Toss in the sauce to coat the pasta and finish cooking.

Step 6

6. Serve the pasta and top with the bbq glazed popcorn, corn wedges, parmesan, parsley, and salt and pepper