Our slimming friendly Spaghetti all Puttanesca is better than a shop bought version and great if you’re calorie counting or following Weight Watchers!
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.
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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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.
Maybe you might like to add a sprinkle of Parmesan on top, though it doesn’t really need it as it’s tasty enough.
Can I freeze this Spaghetti alla Puttanesca?
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?
Cook the spaghetti according to the instructions on the packet.
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.
Spray a saucepan with Low calorie cooking spray and cook the garlic and chilli on a moderate heat until just starting to brown.
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.
Drain the pasta and add to the sauce. Serve immediately while piping hot!
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