Spaghetti puttanesca
- Esther Clark
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.7 out of 5.264 ratingsRate
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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
Dairy-free
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal495
low
-
fat19g
-
saturates3g
-
carbs66g
-
sugars8g
low
-
fibre6g
high
-
protein13g
-
salt1.8g
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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.
Recipe from Good Food magazine, November 2019
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A star rating of 4.7 out of 5.264 ratings
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