Spaghetti puttanesca
The easiest pasta sauce to make, super quick but it tastes amazing!
5 mins
20 mins
348 kcals
serves 2
SPAGHETTI PUTTANESCA
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!
Spaghetti puttanesca
- Total Time: 25 minutes
- Yield: 2 1x
Description
The easiest pasta sauce to make, super quick but it tastes AMAZING!
Syns: 0.5 per portion
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
