Pasta with Puttanesca Sauce

By Alqualonde

Tired of plain old pasta? Spice up your spaghetti with this hot and hearty Italian recipe. The olive oil and chili add some spice.

Ingredients

• 370 g spaghetti
• 4 black olives
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 large can (796 ml) crushed tomatoes
• 1 tablespoon capers, drained and rinsed
• 2 anchovies, finely chopped, or 1 teaspoon anchovy paste
• 1 ⁄4 teaspoon chili powder
• 1 tablespoon finely chopped parsley to garnish

Preparation

Step 1

1. 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.

2. 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 sauce thickens slightly, 10 minutes. Stir in the olives.

3. Add the spaghetti to the sauce in the frying pan and toss to coat well. Sprinkle with the parsley and serve.

Cook’s Tip: Maximize the flavour and minimize the fat by going with a full-bodied olive that delivers big taste

Nutrition Facts

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.