Spaghetti puttanesca

anchovies capers low calorie olives puttanesca spaghetti

N/A

Source

Ingredients

3 tbsp olive oil

1 onion, finely chopped

2 large garlic cloves, crushed

½ tsp chilli flakes (optional)

400g can chopped tomatoes

5 anchovy fillets, finely chopped

120g pitted black olives

2 tbsp capers, drained

300g dried spaghetti

½ small bunch of parsley, finely chopped

Method

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.