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

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• laura

  11 January 2009

  laura rated this recipe

  

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• Sarita

  11 January 2009

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• Salma's Book

  15 January 2009

  Salma's Book commented on this recipe

  yep that pretty much the recipe i have used for the last 20 years, except for one thing. I infuse chilli falkes and and use the oil, I also always chope the capers roughly and wash them. I have a problem with ingredients that can be over powering when bitten in too...........

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• flubbles1982

  19 January 2009

  flubbles1982 rated and commented on this recipe

  

  This is delicious, I didn't use the anchovies and I substituted the green olives for black olives because I prefer these. Cannot wait to cook this again!

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• Rebecca

  31 January 2009

  Rebecca rated this recipe

  

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• Andrew

  19 February 2009

  Andrew rated and commented on this recipe

  

  This is such a quick and easy dish to make and tastes great. I tweaked it a bit and left out the capers as I'm not too keen on them and put soem mushrooms in.

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• KatieG

  11 March 2009

  KatieG rated and commented on this recipe

  

  Lovely simple dish - used a fair amount of fresh chilli which gave it an extra kick, but didn't try it on the children that way!

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• Littlemisslucky

  31 March 2009

  Littlemisslucky rated this recipe

  

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• Adele

  02 April 2009

  Adele rated and commented on this recipe

  

  Very nice but incredibly salty. This might be because of the anchovies I used, they came out in a lump from the jar so more than 2 might have been added. Will be more careful next time.

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• Andrew

  17 April 2009

  Andrew commented on this recipe

  I've made this several times and love it but I'm not overly fond of capers so leave them out. A very quick favourite

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• alija

  25 August 2009

  alija rated and commented on this recipe

  

  Brilliant! so easy and very tasty, as long as you don't mind the taste of tinned tomatoes.

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• Miss G

  03 September 2009

  Miss G rated and commented on this recipe

  

  My partner made this for me tonight and we both really enjoyed it. Authentic, rustic flavours. My partner added a splash of white wine and some basil. This will be made again and again in our house. Truly lovely dish.

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• njwilson121

  18 November 2009

  njwilson121 commented on this recipe

  This is a lovely, easy recipe which I make often. One amendment I make is to use a small can of green olives stuffed with anchovies, instead of anchovies and olives seperately. I also use fresh chillis, because I've got a glut of them from a friends garden in the fridge at the moment! After a long day at work, or after I have forgotten to defrost something, I always have these ingredients at hand. Recommended!

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• njwilson121

  18 November 2009

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

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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

Preparation 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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