| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 370 g spaghetti
- 4 black olives
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 796ml can crushed tomatoes
- 1 tbsp capers drained and rinsed
- 2 anchovies finely chopped, or 1 teaspoon anchovy paste
- 1/4 tsp chili powder
- 1 tbsp parsley finely chopped, to garnish
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Cook the spaghetti in boiling water for 10–12 minutes, or according to the package instructions. Drain and keep hot. Meanwhile, crush the olives with the side of a large knife; remove the pits and finely chop.
- Heat the oil in a large nonstick frying pan over medium heat. Sauté the garlic until golden, 3 minutes. Stir in the tomatoes, capers, anchovies and chili powder. Cook, stirring, until the puttanesca sauce thickens slightly, 10 minutes. Stir in the olives.
- Add the spaghetti to the puttanesca sauce in the frying pan and toss to coat well. Sprinkle with the parsley and serve.
Recipe Notes
Per serving: 341 calories, 11 g protein, 6 g total fat, 1 g saturated fat, 2 mg cholesterol, 60 g total carbohydrate, 8 g sugars, 7 g fibre, 204 mg sodium
To maximize the flavour of olives and minimize the fat, opt for a full-bodied imported variety—a small amount delivers big taste. Look for black-purple kalamatas from Greece, wrinkled black gaetas from Italy or small black niçoise olives from France.
