Recipes
Pepper puttanesca
Anchovies and olives pep up a simple tomato sauce for an exciting and comforting spaghetti dish that will make your taste buds sing.
Anchovies and olives pep up a simple tomato sauce for an exciting and comforting spaghetti dish that will make your taste buds sing.
Cook: 10 Mins
Serves: 4
Price: £1.81 per serving
Nutritional Information
Each 449g serving contains
Energy
9618kj
512kcal
9618kj
512kcal
26%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
2.2g
2.2g
Low
11%
11%
Sugars
11.2g
11.2g
Low
12%
12%
Salt
1.84g
1.84g
High
31%
31%
of your reference intake.
Typical energy values per 100g:
2142kj/512kcal
Typical energy values per 100g:
2142kj/512kcal
Ingredients
350g Wholewheat Spaghetti
2 tbsp Olive Oil
6 Anchovies
2 x 400g tins Chopped Tomatoes
280g jar Grilled Marinated Mixed Peppers, drained
165g Pitted Black Olives, chopped
Method
1
Bring a large pot of salted water to the boil and cook the pasta according to packet instructions.
2
Meanwhile, heat the oil in a large saucepan over a medium heat then stir in the anchovies, breaking up with a wooden spoon as they begin to sizzle. Add the chopped tomatoes and peppers and bring to a simmer. Throw in the olives and cook for 5–8 mins with the lid off to allow the sauce to thicken.
3
Toss the pasta through the sauce and serve immediately.