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PASTA PUTTANESCA

Servings: 2

Hands On Time : 10 minutes

Cooking Time: 15 minutes

COOK’S NOTES:

Like many of the classic Italian pasta sauces, puttanesca delivers punchy flavour with minimal effort. A heady tomato sauce, salty with anchovies, capers and olives, this captures the true meaning of a store-cupboard supper! Seek out the best tinned plum tomatoes as they will make a world of difference to the finished sauce. This is a dish served best à la minute!

Ingredients

200g spaghetti 2 anchovy fillets

30g pitted black olives (preferably oil-cured)

1 tbsp capers

Small handful of flat-leaf parsley, roughly chopped, to serve

Sauce ingredients

2tbsp extra-virgin olive oil 2 garlic cloves, thinly sliced Pinch of chilli flakes

1 x 400g tin plum tomatoes, drained

Sea salt and black pepper

Instructions

1. Cook the spaghetti in a large saucepan of salted water according to the packet instructions.

2. While the pasta cooks, heat 1 tablespoon of the olive oil in a large frying pan. Add the garlic and anchovies and fry over a medium heat until the garlic is golden and the anchovies are slightly broken up. Add the olives, capers and chilli flakes and fry for a further minute or so.

3. Put the tomatoes into a large bowl and crush them with your hands (or use a hand-held stick blender) before adding them to the frying pan. Season to taste with salt and pepper and cook over a medium–high heat for 10 minutes, or until the tomatoes have broken down and created a sauce. Taste and adjust the seasoning.

4. Once the pasta and sauce are both cooked, use tongs to transfer the spaghetti straight to the frying pan; stir and toss to coat.

5. Dish out 2 generous portions of the spaghetti, scatter with parsley and serve.

Nutritional

KCALS

554

FAT

16g

SAT FAT

2g

CARBS

82g

SUGARS

10g

FIBRE

6g

PROTEIN

16g

SALT

1.21g

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