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Spaghetti puttanesca served in a pan

Spaghetti puttanesca

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family 

Nutrition: Per serving
HighlightNutrientUnit
low inkcal495
fat19g
saturates3g
carbs66g
sugars8g
fibre6g
protein13g
salt1.8g
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Ingredients

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • ½ tsp chilli flakes (optional)
  • 400g can chopped tomatoes
  • 5 anchovy fillets, finely chopped
  • 120g pitted black olives
  • 2 tbsp capers, drained
  • 300g dried spaghetti
  • ½ small bunch of parsley, finely chopped

Method

  • STEP 1

    Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

  • STEP 2

    Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

  • STEP 3

    Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Goes well with

Recipe from Good Food magazine, November 2019

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Overall rating

A star rating of 4.7 out of 5.94 ratings
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