Pasta puttanesca

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

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20 minutes
Serves 4
2.5 of 5 a day

Nutrition: Per serving

Kcal437
Fat4.4g
Salt0.3g
Sugar13.2g

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

Method

Bring a large pan of water to the boil. Cook the spaghetti according to pack instructions.
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.
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.
Drain the pasta and stir into the tomato sauce.
Season with freshly ground black pepper and garnish with the remaining basil and olives.