Spaghetti alla Puttanesca

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 4


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.

This entry was published on May 29, 2011 at 14:28 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Spaghetti alla Puttanesca

  1. PS: I peel tomatoes because then they get mushy real fast. I’m an impatient cook!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: