Pasta puttanesca recipe
Created by The Tesco Recipes team
Delve into your store cupboard for a classic Italian pasta puttanesca. This spicy tomato sauce has a kick of chilli heat and is loaded with garlic, capers, anchovies and olives for a super speedy midweek meal, ready in under 30 minutes.
See method- Serves 4
- Takes 30 mins
- 427 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, finely sliced
- ¾ tsp crushed chillies
- 1 tbsp capers, rinsed and roughly chopped
- 5 anchovy fillets in olive oil, drained
- 2 x 400g tins peeled plum tomatoes
- 75g black pitted olives, halved
- 3 tbsp roughly chopped parsley
- 350g spaghetti
- grated Parmesan, to serve (optional)
Each serving contains
- Energy
- 1805kJ 427.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 75.5gProtein 14.3gFibre 6.0g
Method
- Heat the olive oil in a large frying pan over a medium heat and add the garlic and crushed chillies. Cook for 1 min, then add the capers and anchovies. Cook for a further 3-5 mins, until the anchovies have melted into the oil.
- Add the tomatoes and break them up with a wooden spoon. Bring the sauce to a simmer and cook for 12-15 mins, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and add the olives and most of the parsley.
- While the sauce is simmering, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions.
- Drain the spaghetti and add to the pan with the sauce. Toss well to fully coat the pasta. Divide between 4 plates. Garnish with the remaining parsley and grated Parmesan, if using.
- See more Pasta recipes
