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!

Spaghetti Puttanesca

Preparation Time: 45 mins

Cooking Time: 20 mins

Serves: 2

Calories per serving: 427.4

Ingredients

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

Method

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.

Enjoy!

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