Spaghetti puttanesca

Spaghetti puttanesca

A traditional fiery Italian pasta dish that’s fast and easy to cook.

By , 21 September 2015
Spaghetti puttanesca
  • Ready in: 25 mins
  • Serves: 4
  • Price: 65p per serving
Nutritional Info
Each 238g serving contains
  • Fat 14.3
  • Sat Fat 2
  • Sugar 5.6
  • Salt 1.9
  • Cals 450
of your reference intake.
Typical energy values per 100g: 792kJ/189kcal.
  • 2 tbsp olive oil
  • 1-2 garlic cloves, finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • 400g can Asda Chopped Tomatoes
  • 50g can Asda Anchovy Fillets in Olive Oil, well drained and chopped
  • 350g spaghetti
  • 100g pitted black olives, drained and sliced
  • 1 tbsp capers, drained
  • 6 basil leaves, shredded, plus extra for serving
  • Heat the oil in a pan, add the garlic and chilli and cook over a low heat for 1-2 minutes. Add the chopped tomatoes and anchovies and simmer, uncovered, for 10 minutes, stirring occasionally.

  • Meanwhile, heat a large pan of water until boiling. Boil the spaghetti, uncovered, for 11 minutes or until just tender.

  • Add the olives, capers and basil to the sauce and simmer for 5 minutes.

  • Drain the pasta and toss with the sauce. Garnish with a few basil leaves before serving.