Spaghetti puttanesca

Recipe uploaded by

olive magazine

27 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

http://www.bbcgoodfood.com/recipes/4274/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Ready in 30 minutes

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk