Spaghetti alla Puttanesca

Our slimming friendly Spaghetti all Puttanesca is better than a shop bought version and great if you’re calorie counting or following Weight Watchers!

Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Whilst there are lots of ready-made versions of this sauce in the supermarkets, but they’re always high in calories and Points etc – so here’s our Spaghetti alla Puttanesca! Packed full of flavour and brings a taste of Italy to your dinner!

Our Spaghetti alla Puttanesca is one of THE most classic pasta dishes, and you’ll never believe that this recipe is slimming friendly!

Some people are a little squeamish about using anchovies, or think that they taste really fishy. I promise, they don’t in this recipe! They add an amazing depth of flavour to the sauce, and a really savoury saltiness.

Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

There’s no need to use a whole can of anchovies for this sauce, so any you don’t use you can freeze! Or make a double batch of the sauce and freeze it!

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Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

What do I need to make this Spaghetti alla Puttanesca?

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Our Spaghetti alla Puttanesca really just needs a few kitchen basics.

A spaghetti pan is soooooo useful, and makes cooking spaghetti really easy due to the height and size of the pan.

You can use your spaghetti pan to make this Spaghetti Bolognese!

Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

Maybe you might like to add a sprinkle of Parmesan on top, though it doesn’t really need it as it’s tasty enough.

Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

Can I freeze this Spaghetti alla Puttanesca?

suitable-for-freezing-recipe-card

The sauce for this recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

How do I make this Spaghetti alla Puttanesca?

Step 1

Cook the spaghetti according to the instructions on the packet.

Step 2

Meanwhile, finely slice the garlic, chilli and olives. You can remove the seeds of the chilli if you prefer it less spicy. Roughly chop the capers and anchovies.

Step 3

Spray a saucepan with Low calorie cooking spray and cook the garlic and chilli on a moderate heat until just starting to brown.

Step 4

Add the anchovies and capers to the saucepan and cook for a further minute. Add the canned tomatoes and olives and mix to fully combine.

Step 5

Drain the pasta and add to the sauce. Serve immediately while piping hot!

Spaghetti alla Puttanesca | Slimming & Weight Watchers Friendly

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Spaghetti alla Puttanesca

Votes: 5
Rating: 3.8
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion(s) 5 minutes 15 minutes

Calories

WW

Carbs

368kcal

Smart Points (Flex/Freestyle)

Coming Soon

Per portion(s) Per portion(s) Per portion(s)
Suitable For Freezing icon Dairy Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Cook the spaghetti according to the instructions on the packet.
  2. Meanwhile, finely slice the garlic, chilli and olives. You can remove the seeds of the chilli if you prefer it less spicy. Roughly chop the capers and anchovies.
  3. Spray a saucepan with Low calorie cooking spray and cook the garlic and chilli on a moderate heat until just starting to brown.
  4. Add the anchovies and capers to the saucepan and cook for a further minute. Add the canned tomatoes and olives and mix to fully combine.
  5. Drain the pasta and add to the sauce. Serve immediately while piping hot!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

We recommend that you don't freeze this recipe.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
7 Comments
  1. Fabulous recipe – I should have removed the chilli seeds (my bad not yours) however you omitted when to add the olives so I chucked them in with tomatoes … delicious with wholewheat spaghetti. Thanks for this recipe & your website – a real boon for those of us following SW (2 and a half stone down – more to go) and PoN contributions make healthy eating a pleasure … keep on cooking & posting 😘

  2. Hi there, look forward to trying this but realised I don’t have tinned cherry tomatoes although I do have fresh ones. Also if I did have the tinned toms, would the liquid need to be drained or does this form part of the sauce? Look forward to hearing from you. PS albeit I cook a lot I have never used tinned cherry toms so not sure if there is a lot of liquid.

    1. Hi Linda,

      With the tinned cherry tomatoes, you’d use the whole tin, juice and tomatoes. If using fresh tomatoes, you may need to add a little water to them to make some extra sauce to coat the pasta 😊

    1. Hi Joan,

      You could just need to leave the anchovies out – perhaps add some extra seasoning to compensate as anchovies add a salty flavour 😊

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