Spaghetti with puttanesca sauce recipe

  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 233 calories / serving
  • Healthy
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Cook the spaghetti in a large saucepan of boiling, salted water until 'al dente' usually 8-10 minutes. Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally.

Add the tomatoes, stir well, and cook for 6-7 minutes. Drain the pasta and divide between two oval serving plates. Stir the olives and half the baby capers into the sauce and adjust the seasoning.

Finish by stirring in the parsley, then spoon on top of the plates of spaghetti and sprinkle the remaining baby capers on top. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 300g spaghetti
  • 25ml olive oil
  • For the sauce

  • 2 cloves garlic, minced
  • 6 preserved anchovy fillets, drained
  • 200g canned chopped tomatoes
  • 50g small black olives
  • 1tbsp parsley, finely chopped
  • 2 tbsp baby capers, drained
  • 1/2 tsp crushed chillies
  • salt
  • pepper
  • Energy 985kj 233kcal 12%
  • Fat 5g 8%
  • Saturates 1g 4%
  • Sugars 4g 5%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 41.7g Protein 7.1g Fibre 3.4g

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