Preparation Time: 10 min
Cooking Time: 30 min
Serves: 4
Ingredients
2 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
10 tomatoes, peeled and chopped
tomato puree
anchovy filets 100g, drained
pitted and stuffed green olives, sliced
2 tsp dried red chilli flakes
200g spaghetti
1 tbsp dried parsley leaves
Preparation Method
1 Heat 1 tbsp oil in a pan, add the garlic and cook for 2 minutes. Tip in the tomatoes, tomato puree, capers, anchovies, olives and chilli. Simmer for 10 minutes until thickened slightly.
2 Heat water in a deep dish with a pinch of salt and a drop of oil. Cook the spaghetti al dente.
3 Drain spaghetti, toss with the sauce and the parsley and serve.
Note: Regular spaghetti has a fantastically low Gi rating. The tangy capers provide acid, which further lowers the Gi.
PS: I peel tomatoes because then they get mushy real fast. I’m an impatient cook!