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Storecupboard spaghetti puttanesca

Storecupboard spaghetti puttanesca

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A star rating of 4.2 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy spaghetti for all the family that requires little or no shopping

  • Freezable (sauce only)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal433
fat8g
saturates1g
carbs82g
sugars9g
fibre6g
protein14g
low insalt1.38g
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Ingredients

  • 400g spaghetti
  • 1 tbsp olive oil
  • 1 onion , sliced
  • 1 garlic clove , crushed
  • 2 tbsp caper
  • 1 x 400g can chopped tomato with paprika (we used Waitrose own brand)
  • 100g frozen roasted pepper
  • 16 black olives , pitted
  • parmesan , to serve, optional

Method

  • STEP 1

    Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.

  • STEP 2

    Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.

RECIPE TIPS
PAPRIKA

If you can’t get hold of tinned tomatoes with paprika, just use a can of plain chopped tomatoes and add a pinch of hot paprika instead.

Goes well with

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 4.2 out of 5.16 ratings
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