Storecupboard spaghetti puttanesca

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Good Food

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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.

Paprika

If you can't get hold of tinned tomatoes with paprika, just use a can of plain chopped tomatoes and add a pinch of hot paprika instead.

Per serving

433 kcalories, protein 14g, carbohydrate 82g, fat 8 g, saturated fat 1g, fibre 6g, salt 1.38 g

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• GFRECIPES

  09 November 2007

  GFRECIPES rated this recipe

  

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• Woobes

  21 November 2007

  Woobes rated and commented on this recipe

  

  a little more garlic ! and omited olives as I can`t stand them ! !

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• ninas food

  03 April 2008

  ninas food commented on this recipe

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

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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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Difficulty and servings

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian, Super healthy

Sauce only

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

Per serving

433 kcalories, protein 14g, carbohydrate 82g, fat 8 g, saturated fat 1g, fibre 6g, salt 1.38 g

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