Spaghetti alla Puttanesca

PREP 10 MIN
•
COOK  20 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

Stir through tomatoes, capers, olives, season with salt and pepper and simmer for 15 minutes or until sauce has thickened.

3

Meanwhile, cook spaghetti in a saucepan of salted boiling water according to packet instructions (about 10-12 minutes). Drain.

4

Toss through drained spaghetti and basil and divide between plates to serve.

Nutritional Informationper serving

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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