Pasta puttanesca

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Pasta puttanesca – spaghetti with olives and anchovies

A healthier version of ‘tart’s spaghetti’ that adds a bit of fire to your supper

20 minutes

Serves 4

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This pasta dish combines tomatoes, garlic, anchovies and olives into a deliciously rich sauce. All those tomatoes add to your 5 A DAY, and your homemade sauce will be lower in salt than many shop-bought versions.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This pasta dish combines tomatoes, garlic, anchovies and olives into a deliciously rich sauce. All those tomatoes add to your 5 A DAY, and your homemade sauce will be lower in salt than many shop-bought versions.

Ingredients

  • 400g wholewheat spaghetti
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, peeled and finely diced
  • 2 x 400g can chopped tomatoes
  • 20g black olives, pitted and roughly chopped
  • 2 anchovy fillets, finely chopped
  • Large handful fresh basil, roughly chopped
  • Freshly ground black pepper

CALORIES: 437

FAT: 4.4g

5 A DAY: 2.5

SALT: 0.3g

SUGAR: 13.2g

Method

  1. Bring a large pan of water to the boil. Cook the spaghetti according to pack instructions.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the onion for 5 minutes, or until soft. Add the garlic and cook for a further minute.
  3. Stir in the tomatoes, most of the olives, and anchovies. Bring to the boil then lower heat and simmer for about 8 minutes to allow the tomatoes to reduce slightly. Stir through most of the basil.
  4. Drain the pasta and stir into the tomato sauce.
  5. Season with freshly ground black pepper and garnish with the remaining basil and olives.

Leave out the anchovies to make this dish vegan

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