Pasta Puttanesca

Nutrition per serving

Calories543 kcal
Protein20.7 g
Carbs74.9 g
Fats19.7 g
Saturated Fat2.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat1 g
Sugars7.9 g
Fiber15.1 g
Sodium860 mg

Ingredients

Black Olives
Red Chilli Pepper
Chopped Tomatoes (canned)
Capers (canned)
Tomato Puree
Linguine Pasta
Basil Leaves
Baby Spinach
Olive Oil
Vegan Parmesan Cheese
Preparations
1. Slice the chili in half lengthways. Remove seeds and finely chop.

2. Roughly chop basil.

3. Roughly chop olives.

4. Grate cheese.

Cooking Instructions
1. Cook the linguine in lightly salted boiling water until al dente.

2. Meanwhile, heat ½ a tablespoon of olive oil in a skillet over medium heat. Add the chili and sauté for 30 seconds.

3. Add the tinned tomatoes, tomato purée, capers, olives, and a large pinch of sugar and salt (optional). Bring to a gentle boil, lower heat to medium-low and simmer for 4-5 minutes until thickened. Add a little water if too thick. Stir in the chopped basil and remove from heat.

4. Add the drained linguine to the sauce with the spinach and return to heat. Stir until spinach wilts.

5. Serve in a bowl with the grated cheese sprinkled on top.