Spaghetti Alla Puttanesca!

The following recipe I stole from Jamie Oliver, adapted a tiny bit to make it healthier and throw together on a regular basis, it's just so quick, so simple and sooo delicious. 


400g dried wholewheat spaghetti or linguine
1 Tin of tuna steak in spring water - drained
1 onion, finely diced
2 cloves of garlic, crushed.
1 teaspoon of lazy chopped chilli or 1 chilli finely sliced
3 tablespoons rice bran oil (no cholesterol)
400g can crushed tomatoes
50g anchovy fillets, oil drained
2 tablespoons capers, rinsed
1/2 teaspoon dried oregano
100g black or green olives

How we do:

Bring a large saucepan to boil and throw in your choice of pasta, simmer for 10-12 minutes.
While that's cooking heat the oil in a large pan, add the onion, garlic, chilli and anchovies and fry gently until the anchovies have ‘melted’ and the onions are lightly colored before adding the tomatoes, bring to a boil and let simmer for 20 minutes. Add the other ingredients (capers, oregano, olives and tuna) and let simmer for another 5 minutes.

Mix your pasta and puttanesca sauce & serve immediately alongside green vegetables or salad leaves.
Leftovers make a great lunch eaten cold the next day!!!

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