Spaghetti alla puttanesca


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 448 Kcal, 16g Protein, 76g Carbohydrates, 8g Fat


Ingredients

  • Sauce
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 1 tin anchovy fillet (approx. 50 g), dabbed dry, roughly chopped
  • 1 red chilli pepper (or red chilli), deseeded, finely chopped
  • 1 tin chopped tomatoes (approx. 800 g)
  • 80 g pitted black olives, thinly sliced
  • 2 tbsp oregano, finely chopped
  • salt and pepper to taste
  • 2 tbsp salted capers, rinsed, drained
  • Spaghetti
  • 400 g spaghetti
  • salted water, boiling

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Instructions

  • Sauce

    Heat the oil in a pan, sauté the anchovy fillets, garlic and chilli pepper for approx. 2 mins. Add the tomatoes and simmer for approx. 10 mins. Add the olives, capers and oregano, heat gently, season the sauce.
  • Spaghetti

    Cook the spaghetti in salted water until al dente, drain and stir in the sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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