Ingredients

  • SpinneysFOOD parsley 10g
  • Salted capers 2 tbsp
  • Black olives 50g
  • Red chilli 1
  • Dried oregano 1 tsp
  • SpinneysFOOD whole peeled Italian tomatoes 800g
  • Garlic cloves 10g
  • Onion 1
  • SpinneysFOOD olive oil 3 tbsp
  • SpinneysFOOD whole wheat spaghetti 400g

Equipment

  • Casserole 1

Nutrition (Per serving)

  • Calories 254
  • Fat 9.6g
  • Saturates 1.1g
  • Protein 7.9g
  • Carbs 35.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spaghetti alla puttanesca

Italian 15 Mins Prep · 20 Mins Cook


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente – about 8 minutes. Drain the spaghetti, then drizzle with olive oil and set aside.
  2. Heat the olive oil in a saucepan. Add the finely chopped onion and sauté for 10 minutes until soft and translucent.
  3. Add the 2 crushed garlic cloves to the saucepan and cook for 2 minutes.
  4. Stir in the tomatoes and the rest of the ingredients. Season well.
  5. Bring to a boil and simmer for 15 minutes.
  6. Add the spaghetti to the pan and toss to coat.
  7. Serve garnished with fresh, chopped parsley.