Pasta Puttanesca
Nutrition per serving
| Calories | 599 kcal |
| Protein | 26 g |
| Carbs | 84.9 g |
| Fats | 18.4 g |
| Saturated Fat | 3.6 g |
| Monounsaturated Fat | 9.3 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 6.7 g |
| Fiber | 15.9 g |
| Sodium | 1,094 mg |
Ingredients
| Black Olives | |
| Red Chilli Pepper | |
| Chopped Tomatoes (canned) | |
| Capers (canned) | |
| Tomato Puree | |
| Linguine Pasta | |
| Basil Leaves | |
| Baby Spinach | |
| Olive Oil | |
| Parmesan Cheese |
Preparations
1. Slice the chili in half lengthways. Remove seeds and finely chop.
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.
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.