Spaghetti puttanesca

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family 

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 495
  • fat 19g
  • saturates 3g
  • carbs 66g
  • sugars 8g
  • fibre 6g
  • protein 13g
  • salt 1.8g

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

  1. 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.

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

  3. 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.