Storecupboard spaghetti puttanesca
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 400g spaghetti
- 1 tbsp olive oil
- 1 onionsliced
- 1 garlic clovecrushed
- 2 tbsp caper
- 1 x 400g can chopped tomatowith paprika (we used Waitrose own brand)
- 100g frozen roasted pepper
- 16 black olivespitted
- parmesanto serve, optional
Nutrition: per serving
- kcal433
- fat8g
- saturates1g
- carbs82g
- sugars9g
- fibre6g
- protein14g
- salt1.38glow
Method
step 1
Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.
step 2
Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.
