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Spaghetti Puttanesca

Serves 4
Prep Time 15 mins
Cooking 20 mins
Level low

Ingredients

  • 3 tablespoons Olive Oil
  • half can Mayor Diced Onions
  • 2, large, crushed Garlic Cloves
  • half teaspoon, optional Chilli Flakes
  • 400g Mayor Polpa (tomato pulp)
  • 5, finely chopped Anchovy Fillets
  • 120g, pitted Black Olives
  • 500g Spaghetti Pasta
  • small bunch, finely chopped Parsley
Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 minutes or until soft. Add the garlic and chilli, if using, and cook for a further minute. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 minutes. Season to taste. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following the pack's instructions, drain and mix with the sauce and parsley.

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