Spaghetti puttanesca

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olive magazine

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Recipe by olive magazine

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1. Heat 1 tbsp oil in a pan, add the garlic and cook for 2 minutes. Tip in the tomatoes, capers, anchovies, olives and chilli. Simmer for 10 minutes until thickened slightly.
2. Cook the spaghetti according to packet instructions. Drain, toss with the sauce and the parsley and serve.

Low Gi

Regular spaghetti has a fantastically low Gi rating, so enjoy this dish with a clear conscience. The tangy capers provide acid, which lowers the Gi even more.

Per serving

457 kcalories, protein 16.3g, carbohydrate 80.4g, fat 10 g, saturated fat 1.5g, fibre 5.9g, salt 2.33 g

Latest comments and suggestions

• paula

  08 December 2007

  paula rated and commented on this recipe

  

  Really tasty and quick. I usually just have to buy the anchovies and use black olives which I keep in the fridge.

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• Emma

  11 January 2008

  Emma rated and commented on this recipe

  

  The recipe is spot on and my family and I thought it was totally delicious. So quick and easy, but packed full of flavour. Will definitely be making it again and again.

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• Eleanor

  14 January 2008

  Eleanor commented on this recipe

  WOW - what a lovely sauce. Didn't have capers so added more olives was still fab. I will definately be making this again.

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• jo

  14 January 2008

  jo rated and commented on this recipe

  

  very good like in italy

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• vickivale

  14 January 2008

  vickivale commented on this recipe

  absolutely gorgeous! made this from the insert in the feb mag and was an instant favourite. Ate the left overs for lunch the next day and was still loving it!

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• vickivale

  14 January 2008

  vickivale rated this recipe

  

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• sarah's den

  15 January 2008

  sarah's den rated and commented on this recipe

  

  this is a wonderful meal .. every thing in the cupboard no need to go to shops I will make this often

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• CQ

  15 January 2008

  CQ rated and commented on this recipe

  

  Made this tonight but forgot to add olives. It was still lovely though but looking forward to trying it with all the ingredients!

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• Lisa

  03 February 2008

  Lisa rated and commented on this recipe

  

  Very tasty,quick and easy will use this recipe again and again.

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• Leanne

  29 February 2008

  Leanne rated and commented on this recipe

  

  Delicious! Really easy, and the chilli adds a lovely zing.

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• Alessandra

  05 March 2008

  Alessandra commented on this recipe

  In Italy we love it! It's a classic pasta dish and we make it often with "penne rigate" instead of spaghetti.

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• SarahW

  20 March 2008

  SarahW rated and commented on this recipe

  

  Incredibly simple but effective!

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• extra_strong_mint

  01 April 2008

  extra_strong_mint commented on this recipe

  Did not like this.

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• popularess

  03 April 2008

  popularess rated this recipe

  

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• MANDY A

  30 April 2008

  MANDY A commented on this recipe

  Absolutely gorgeous!! Fresh, spicy and tastes of the Med!

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• Sazzle B

  07 August 2008

  Sazzle B rated this recipe

  

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• Girl Flower

  11 September 2008

  Girl Flower rated and commented on this recipe

  

  I left out the olives but followed the rest of recipe. Was really nice and very quick and also easy to do. Will definately make this again - perfect midweek dinner!

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• lisa walsh

  27 September 2008

  lisa walsh rated and commented on this recipe

  

  Very quick to make, i will make sure i chop everything needed before i start next time as i burnt the garlic Rookie mistake!! made it for my husband and 2 year old they both loved it! will make again and again !!

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• GoodCat

  03 October 2008

  GoodCat rated and commented on this recipe

  

  This was a super recipe, quick and easy for after work

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Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 400g chopped tomatoes , tin
• 1 tbsp capers , chopped if large
• 2 anchovies , drained and chopped
• handful pitted green olives , sliced
• large pinch dried chilli flakes
• 200g spaghetti
• small bunch flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 400g chopped tomatoes , tin
• 1 tbsp capers , chopped if large
• 2 anchovies , drained and chopped
• handful pitted green olives , sliced
• large pinch dried chilli flakes
• 200g spaghetti
• small bunch flat-leaf parsley , roughly chopped

Per serving

457 kcalories, protein 16.3g, carbohydrate 80.4g, fat 10 g, saturated fat 1.5g, fibre 5.9g, salt 2.33 g

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