I can’t believe I’ve never made this before! So easy, very tasty and uses store cupboard ingredients.
We used a pasta called Bucatini, as it appears my daughter has demolised all the wholewheat spaghetti whilst she was home from Uni at the weekend!
Preparation Time: 45 mins
Cooking Time: 20 mins
Calories per serving: 427.4
Red Onion, peeled and finely diced – 1 Onion/50g
Red Pepper, de-seeded and cut into chunks – 1 Med/119g
Capers, in Brine (drained and halved) – 7g
Anchovies, Fillets, In Olive Oil (drained and roughly chopped) – 15g
Olives, Black, Pitted, in Brine (halved) – 50g
Tomatoes, Chopped, in Tomato Juice – 1 Can/400g
Olive Oil – 1 Tbsp/15ml
Spaghetti, Whole Wheat, Dry – 140g
Garlic, peeled and finely diced – 2 Cloves/6g
Peppers, Chilli, Red (de-seeded, finely chopped) – 1 Pepper/13g
Tomato Puree – 1 Tbsp/20g
Oregano, Dried – 1 Tsp/1g
1. Saute chopped onion and red pepper in olive oil for 10 minutes.
2. Add garlic and chilli and fry for another couple of minutes.
3. Chop olives and anchovies and add all other ingredients (except spaghetti) to pan and simmer for 20 minutes until nicely reduced.
4. Cook spaghetti according to cooking instructions, drain. Add to sauce.
We will defintely be eating this again!
Nutrition Data Per Serving
Calories (kcal) 427.4
Carbohydrate (g) 61.6
Fat (g) 13.1
Fibre (g) 11.1
Fruit & Veg 4.4
Protein (g) 15.5