Storecupboard spaghetti puttanesca

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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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• yumminess

  21 July 2009

  yumminess commented on this recipe

  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!

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• yumminess

  21 July 2009

  yumminess rated and commented on this recipe

  

  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!

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• henryd

  05 January 2010

  henryd rated this recipe

  

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• GinaHill

  20 October 2010

  GinaHill rated and commented on this recipe

  

  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.

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• broomstick

  03 June 2011

  broomstick commented on this recipe

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

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• njwilson121

  04 June 2011

  njwilson121 rated and commented on this recipe

  

  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. :-)

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• Lee-anne

  13 October 2011

  Lee-anne rated and commented on this recipe

  

  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.

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• Willfergus

  15 February 2012

  Willfergus rated and commented on this recipe

  

  Tried it this weekend and I have to say that it`s really better tasting than it looks like..... Camasino Team

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• NeedInspiration

  01 April 2012

  NeedInspiration rated and commented on this recipe

  

  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.

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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 14.0g, carbohydrate 82.0g, fat 8.0 g, saturated fat 1.0g, fibre 6.0g, sugar 9.0g, salt 1.38 g

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