Spaghetti Puttanesca

Ingredients

• Pasta3/4 cup (120 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Anchovy in Olive Oil1/2 can (50 g)
• Olives2 count (10 g)
• Tomato1 count (130 g)
• Oregano1/4 tablespoon (1 g)
• Basil2 count (1 g)

Instructions

1. 1

   Step 1

   Cook the pasta following the instructions on the package and set aside.

2. 2

   Step 2

   Chop the garlic, tomato and basil leaves, cut the olives into slices and crumble the anchovies.

3. 3

   Step 3

   Heat the oil in a pan. Once heated, add the garlic, anchovies and olives.

4. 4

   Step 4

   Add the tomato and basil leaves.

5. 5

   Step 5

   Season with salt and pepper to taste. Remove once hot.

6. 6

   Step 6

   Pour the pasta over the pan and mix over low heat for a few seconds.

7. 7

   Step 7

   Serve hot. Optional: Garnish with tomato slices and/or capers.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spaghetti Puttanesca can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.