Storecupboard spaghetti puttanesca
recipe
Storecupboard spaghetti puttanesca
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Whether you're a student just starting out, or a seasoned cook, this simple recipe is both tasty and filling, perfect for a chilly autumn evening
Ingredients
- 400g spaghetti
- 1 tbsp olive oil
- 1 onion, sliced
- 1 clove of garlic, crushed
- 2 tbsp capers
- 400g can chopped tomatoes with paprika
- 100g frozen roasted peppers
- 16 black olives, pitted
Serves:
4
Cook Time:
15
Total Time:
15min
Directions
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- Cook the pasta according to pack instructions. Meanwhile, heat the oil in a large frying pan, then fry the onion over a medium heat for minutes, until soft. Add the garlic and cook for another minute.
- Rinse the capers and add to the pan with the tomatoes, peppers and olives. Season, then cook for a few minutes more until heated through. Drain the pasta and toss with the sauce.
Source: Easy Cook magazine
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