| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 673 |
| Fat | 41g |
| Saturates | 14g |
| Protein | 25g |
| Carbs | 56g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cook the spaghetti according to package instructions.
2
Preheat the oven to 180°C, gas mark 4.
3
Finely chop the garlic and anchovies. Finely slice the chilli. Pit the olives.
4
Halve the tomatoes and place in a roasting dish. Add the garlic, anchovies, chilli, olives and capers. Drizzle with the olive oil and season with the salt.
5
Place in the oven and roast for 20-30 minutes.
6
Remove from the oven and tear the bocconcini over. Return to the oven for 5 minutes, or until melted.
7
Add the spaghetti to the roasting dish and mix with the roasted tomatoes and melted cheese.
8
Serve topped with fresh basil leaves.
