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  1. Home
  2. spaghetti recipe

Storecupboard Spaghetti Puttanesca

Throw it together with everyday ingredients! - by Amy Sinclair
  • 10 Apr 2019
Storecupboard Spaghetti Puttanesca
Prep: 5 Minutes - Cook: 10 Minutes - Easy - Serves 4
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If you can’t get hold of tinned tomatoes with paprika, just use a can of plain chopped tomatoes and add a pinch of hot paprika instead.

Ingredients

400g/14oz spaghetti

1 tbsp olive oil

1 onion, sliced

1 garlic clove, crushed

2 tbsp capers

1 x 400g can chopped tomatoes with paprika

100g/4oz frozen roasted peppers

16 black olives, pitted

parmesan, to serve, optional

Method

  1. Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.

  2. Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated parmesan, if you like.

PER SERVING 

433 kcalories, protein 14g, carbohydrate 82g, fat 8g, saturated fat 1g, fibre 6g, sugar 9g, salt 1.38g

  • quick vegetarian dinner recipe
  • fast pasta recipe
  • easy vegetarian meals
  • healthy vegetarian recipe
  • spaghetti recipe
  • easy vegetarian recipe
  • perfectly pasta
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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