Name: Spaghetti puttanesca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 onion finely chopped; 2 large garlic cloves crushed; ½ tsp chilli flakes (optional); 400g can chopped tomatoes; 5 anchovy fillets, finely chopped; 120g pitted black olives; 2 tbsp capers drained; 300g dried spaghetti; ½ small bunch of parsley finely chopped

Spaghetti puttanesca

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

35 min total 15 min prep 20 min cook 4 495 cal

Instructions

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1 Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
2 Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
3 Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.