Pasta puttanesca recipe

82 ratings Rate
  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 630 calories / serving
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Puttanesca HERO

Bring a large pan of water to the boil for the pasta.

In a pan, fry the garlic in the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.

Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.

*Inspired by Lisa E. featured in the Realfood Cookbook

  • Ingredients

  • 300g (10oz) linguine or spaghetti
  • 2-3 garlic cloves, thinly sliced
  • 1tbsp olive oil
  • 50g (2oz) canned anchovies in oil, drained and roughly sliced
  • 2tbsp capers
  • 150g (5oz) pitted black olives, halved
  • 1 red chilli, chopped
  • 1tsp chilli powder
  • 400g can chopped tomatoes
  • 1tsp dried oregano
  • salt
  • pepper
  • small bunch flat-leaf parsley, chopped
  • freshly grated Parmesan cheese, to serve
  • Energy 2655kj 630kcal 32%
  • Fat 21g 30%
  • Saturates 3g 15%
  • Sugars 8g 9%
  • Salt 7.1g 118%

of the reference intake
Carbohydrate 91.1g Protein 27.1g Fibre 5.1g


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