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Storecupboard Spaghetti Puttanesca

Chef.Foodie's picture
Ingredients
  Spaghetti 14 Ounce (400 Gram)
  Olive oil 1 Tablespoon
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Capers 2 Tablespoon
  Tomatoes with paprika 400 Gram, chopped (1 Can)
  Roasted peppers 4 Ounce, frozen (100 Gram)
  Black olives 16 , pitted
Directions

1. Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for 5 mins until soft. Add the garlic and cook for another min.
2. Rinse the capers and add to the pan with the tomatoes, peppers and olives. Check for seasoning, then cook for a few mins more until heated through. Drain the pasta and toss with the sauce. Serve with lots of grated cheese, if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Snack
Method: 
Fried
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1087 Calories from Fat 191

% Daily Value*

Total Fat 23 g35.2%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1291.6 mg53.8%

Total Carbohydrates 207 g68.9%

Dietary Fiber 18.4 g73.4%

Sugars 7.5 g

Protein 39 g77.6%

Vitamin A 35.2% Vitamin C 51.6%

Calcium 48.5% Iron 132.2%

*Based on a 2000 Calorie diet

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Storecupboard Spaghetti Puttanesca Recipe