Puttanesca reginette recipe

  • Serves 2
  • 25 mins
  • 675 calories / serving
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Heat the oil in a frying pan, then add the garlic and chilli and cook for 2 minutes.

Add the tomatoes, olives, capers anchovies and black pepper and simmer for 20 minutes until the sauce thickens.

Cook the pasta according to pack instructions, drain and add to the tomato mixture, toss together and serve immediately.

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  • Ingredients

  • 300g Tesco fresh free range egg reginette
  • 400g tin chopped tomatoes
  • 150g pitted black olives, sliced
  • 50g anchovies, chopped
  • 2 garlic cloves thinly sliced
  • 1 red chilli de-seeded and chopped
  • 1 tbsp capers, rinsed
  • 2 tbsps olive oil
  • 1 tsp black pepper
  • Energy 2835kj 675kcal 34%
  • Fat 26g 37%
  • Saturates 3g 15%
  • Sugars 8g 9%
  • Salt 7.1g 118%

of the reference intake
Carbohydrate 90.2g Protein 26.5g Fibre 4.9g


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