Spaghetti alla Puttanesca
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 tsp olive oil
1⁄2 red onion finely chopped
1 garlic clove minced
4 anchovy fillets finely chopped
1⁄2 tsp chilli flakes
1 tin of crushed tomatoes (400g tin)
1 tbs capers
40g pitted kalamata olives pitted & halved
salt & pepper, to taste
140g spaghetti, dried (or gluten free)
1⁄4 bunch of fresh basil (150g bunch) leaves picked
Heat oil in a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft. Add garlic, anchovies and chilli and cook for another minute.
Stir through tomatoes, capers, olives, season with salt and pepper and simmer for 15 minutes or until sauce has thickened.
Meanwhile, cook spaghetti in a saucepan of salted boiling water according to packet instructions (about 10-12 minutes). Drain.
Toss through drained spaghetti and basil and divide between plates to serve.
Energy (kJ)
1641 kJ / 392 cals
Protein
13.4 g
Fat
11.2 g
Sat. Fat
2.7 g
Carbs
55.4 g
Sugar
6.8 g
Fiber
6.4 g
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