Storecupboard spaghetti puttanesca

Storecupboard spaghetti puttanesca

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(11 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

An easy spaghetti for all the family that requires little or no shopping

Nutrition and extra info

Additional info

  • Sauce only
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
433
protein
14g
carbs
82g
fat
8g
saturates
1g
fibre
6g
sugar
9g
salt
1.38g

Ingredients

  • 400g spaghetti
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tbsp capers
  • 1 x 400g can chopped tomato with paprika (we used Waitrose own brand)
  • 100g frozen roasted peppers
  • 16 black olives, pitted
  • parmesan, to serve, optional

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Method

  1. Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.
  2. Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.

Recipe from Good Food magazine, January 2007

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Comments

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Frantic Flapjack's picture
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This really is a very good recipe. I used a fresh red pepper in place of the frozen peppers. A good flavour. Served topped with grated parmesan.

sarahhorne's picture
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We make this regularly but swap the peppers for anchovies. I use a tin of anchovies and crush them into the oil until they begin to dissolve then build the sauce up from there - everyone loves it in my house :) Added garlic bread and salad for a more substanital meal.

willfergus's picture
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Tried it this weekend and I have to say that it`s really better tasting than it looks like.....

Camasino Team

elsiepac's picture
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Good recipe - I always add a head of broccoli in florets to bulk up the veg content, and don't tend to have capers so haven't included them yet, but will do in future if they're in the cupboard. Great standby sauce recipe.

njwilson121's picture
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Easy workday meal! Has all the flavours you need, and ideal when you come back late from work, have nothing defrosted, and are tempted by a takeaway. Since I always have all these ingredients in stock it's ideal for that. It's not something I ever PLAN to have, but I do have it a lot for last minute meal. :-)

dustybrum's picture

I just tried it with Chicken chunks instead of capers, and it was very nice :)

ginahill's picture
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This is a really good standby receipe - I try to use loads of veg and throw in whatever I have to hand. Tomatoe puree tends to boost the flavour and I add a dash of Lee and Perins as well. I haven't tried it yet with the red wine but I definately will do having read the other reviews.

yumminesss's picture
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Took advice from "Ninas food" and added the glass of red wine. I also added a stock cube. Will be making loads of this in future with little changes here and there as I feel you can throw almost anything into this. I am going to try mushrooms next time, wild I know!

yumminesss's picture
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Took advice from "Ninas food" and added the glass of red wine. I also added a stock cube. Will be making loads of this in future with little changes here and there as I feel you can throw almost anything into this. I am going to try mushrooms next time, wild I know!

ninahunter's picture

cook the sause first let it simmer to make it rich and gooie glass of vine helps

owenjonesr's picture
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a little more garlic ! and omited olives as I can`t stand them ! !

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