Spaghetti with Puttanesca Sauce
Puttanesca is an Italian sauce that’s hearty, spicy and rich in flavour. This version keeps in the traditional capers, anchovies and olives, but just uses fewer of them to keep down the level of fat.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 370 g spaghetti
- 4 black olives
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 796ml can crushed tomatoes
- 1 tbsp capers drained and rinsed
- 2 anchovies finely chopped, or 1 teaspoon anchovy paste
- 1/4 tsp chili powder
- 1 tbsp parsley finely chopped, to garnish
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Cook the spaghetti in boiling water for 10–12 minutes, or according to the package instructions. Drain and keep hot. Meanwhile, crush the olives with the side of a large knife; remove the pits and finely chop.
- Heat the oil in a large nonstick frying pan over medium heat. Sauté the garlic until golden, 3 minutes. Stir in the tomatoes, capers, anchovies and chili powder. Cook, stirring, until the puttanesca sauce thickens slightly, 10 minutes. Stir in the olives.
- Add the spaghetti to the puttanesca sauce in the frying pan and toss to coat well. Sprinkle with the parsley and serve.
Recipe Notes
Per serving: 341 calories, 11 g protein, 6 g total fat, 1 g saturated fat, 2 mg cholesterol, 60 g total carbohydrate, 8 g sugars, 7 g fibre, 204 mg sodium
To maximize the flavour of olives and minimize the fat, opt for a full-bodied imported variety—a small amount delivers big taste. Look for black-purple kalamatas from Greece, wrinkled black gaetas from Italy or small black niçoise olives from France.
