Spaghetti puttanesca

Spaghetti puttanesca

The easiest pasta sauce to make, super quick but it tastes AMAZING!

time

5 mins

pan

20 mins

fire

348 kcal

time

5 mins

pan

20 mins

fire

348 kcal

Spaghetti puttanesca

SERVES

2

DIFFICULTY

super-EASY

SERVES

2

Difficulty

Super-EASY

Before I tried this meal, I would have said that I didn’t like anchovies, olives or capers… this converted me to all of those things! If you think you don’t like anchovies I really urge you to give this a go! This version is the super-quick one, so I haven’t included olives and capers (if you are following Slimming World you would need to syn the olives). This is the pasta sauce I make when our cupboards are (nearly) bare, and for just such occasions I make sure that I always have anchovies, tinned tomatoes and spaghetti in the cupboard! Add sliced black olives and capers to make it even more tasty, but like this it’s still gorgeous!

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Spaghetti puttanesca

Servings: 2
The easiest pasta sauce to make, super quick but it tastes AMAZING! 
Syns: 0.5 per portion
Print Recipe
5 mins
20 mins

Ingredients

  • 1 tin anchovy fillets all oil drained away
  • 4 cloves garlic
  • 1-2 red chillies if you're feeling brave try a scotch bonnet!
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • Parsley to garnish optional
  • low calorie cooking spray
  • salt and pepper
  • 150 g dried spaghetti

Instructions

  • Roughly chop the anchovies, and finely chop the garlic and chilli
  • Spray a frying pan with low calorie cooking spray and throw in the anchovies, garlic and chilli. stir fry at a fairly high heat for 2-3 minutes, the anchovies will kind of melt into the rest
  • Add in the tin of chopped tomatoes, stir in the tomato puree and simmer for approximately 20 minutes, stirring occasionally
  • In the meantime cook the spaghetti to al dente (about 11 minutes)
  • Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
  • Season with salt and pepper, and serve sprinkled generously with fresh parsley
  • Additional Info

Notes

Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!