Spaghetti puttanesca
This is an Italian classic. Perfect for any occasion and easily doubled
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Ready in 30 minutes
- 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.
- 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 10.0 g, saturated fat 1.5g, fibre 5.9g, salt 2.33 g
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4274/
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 10.0 g, saturated fat 1.5g, fibre 5.9g, salt 2.33 g
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