Spaghetti puttanesca

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Place anchovies on a sieve, rinse cold and chop coarsely. Core the olives and cut into slices. Peel onion and garlic. Chop onion finely. Press garlic through a garlic press.

2. 2

   Remove the seeds from the chilli pepper and cut into fine rings. Drain capers. Heat olive oil in a pot, fry onions and garlic until transparent. Add anchovies and chilli and steam briefly. Add the chopped tomatoes, olives and capers, bring to the boil and simmer for 5-10 minutes. Meanwhile, put spaghetti in plenty of boiling salted water and cook for about 8 minutes until bubbly. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Season sauce with salt and pepper. Pour spaghetti on a sieve, drain and mix with the sauce.

3. 3

   Add the chopped tomatoes, olives and capers, bring to the boil and simmer for 5-10 minutes. Meanwhile, put spaghetti in plenty of boiling salted water and cook for about 8 minutes until bubbly. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Season sauce with salt and pepper. Pour spaghetti on a sieve, drain and mix with the sauce. Arrange on plates and serve with parsley, sprinkled and garnished

Nutrition Facts

KCAL
450 kcal

CARBS
62 g

FATS
13 g

PROTEINS
17 g