Store cupboard spaghetti puttanesca Recipe

  • 1 x 400g/14oz can chopped tomatoes
  • 6 canned fillets of anchovies in olive oil
  • 150g/5oz pitted black olives
  • 1 tbsp salted capers
  • 2 garlic cloves, chopped
  • 5 tbsp Italian olive oil
  • fresh parsley, chopped
  • salt and freshly ground black pepper
  • 400g/14oz spaghetti
  1. In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives.
  2. Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.
  3. Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined.