TAGLIATELLE PUTTANESCA (V)
Nutritional values per serving:
calories 469, protein 11.2g, fat 30.4g (saturated 4.3g), carbs 37.4g (sugar 6.3g), sodium 2.3g
INGREDIENTS
- 3 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 4 anchovy fillets
- ½ tsp red chilli flakes
- 50g pitted black or green olives, halved
- 1 tbsp capers, roughly chopped
- 100ml passata
- 2 tbsp (30g) tomato puree
- handful (15g) flat leaf parsley, roughly chopped
- 180g tagliatelle
METHOD
- Heat the oil in a large frying pan on medium heat and cook the onion and garlic for a few minutes until the onions have softened. Add the anchovies and stir to dissolve. Add the chilli, olives and capers and cook for a further minute. Add the pasta, tomato puree, half the parsley and simmer whilst the pasta cooks. Taste the tomato sauce and season to taste with salt and pepper before adding the pasta.
- Cook the pasta in plenty of salted water for 1 minute less than package instructions. Drain and tip the pasta into the tomato sauce. Mix well to coat and simmer for a further minute.
- Divide between bowls and scatter over the remaining parsley.
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