Spaghetti Alla Puttanesca

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 tbsp olive oil

1 onion finely chopped

2 large garlic cloves crushed

1/4 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

Chicken or salmon can be cooked and sliced in if need some protein

Directions

Heat the oil in a non-stick pan over a medium-low heat.

If adding chicken or salmon cook first, meal is banging without it though.

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.

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

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.

Nutrition

• Calories: 495
• Total Fat: 19 g
• Saturated Fat: 3 g
• Sodium: 1.8 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 13 g