Spaghetti Puttanesca
- RECIPE MAKES: 5 portions
- PREP TIME: 10 minutes
- COOK TIME: 25 minutes
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes, until softened.
Stir in the garlic and chilli flakes, cook for 2–3 minutes.
Add the capers, olives and halved tomatoes, cook for 8 minutes, or until the tomatoes start to soften and break down.
While the sauce is cooking, bring a large pan of salted water to the boil. Add the Mevalia Spaghetti and cook for 11 minutes, stirring continuously for the first 3-4 minutes. While the spaghetti is cooking, take a small ladleful of pasta water and stir into the tomato sauce.
Drain the spaghetti as soon as it is ready, keeping back a little of the water, transfer the spaghetti to the sauce along with the quartered tomatoes, tomato purée and a splash of pasta water.
Cook for further 3–4 minutes, stir in the parsley. Season, serve topped with parmesan cheese.
Hints and tips: You could add exchange vegetables such as peas, broccoli or sweetcorn.
- 3 tbsp Extra virgin olive oil
- 1 Small red onion, finely diced
- 4 Garlic cloves, finely sliced
- ½ tsp Dried chilli flakes
- 1½ tbsp Capers, drained
- 70 g Pitted black olives, sliced
- 400 g Cherry tomatoes, halved
- 140 g Cherry tomatoes, quartered
- 320 g Mevalia Spaghetti
- 1 tsp Tomato purée
- Parsley, chopped
- Salt and pepper
- Violife Parmesan cheese
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