Spaghetti puttanesca

Name: Spaghetti puttanesca
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g De Cecco Spaghetti; 2 tbsp olive oil, plus extra to drizzle; 1 Essential Onion, finely chopped; 3 cloves garlic, crushed; ½ tsp chilli flakes; 350 g can Fragata Stoneless Manzanilla Olives Filled With Anchovy, drained and chopped; 400 g essential Waitrose Chopped Tomatoes; 3 tbsp essential Waitrose Tomato Puree; 1 tsp dried mixed herbs; 1 tsp caster or granulated sugar; 15 g pack oregano, leaves chopped, plus extra leaves to sprinkle; 15 g Essential Grana Padano DOP, finely grated, to serve

No wonder it’s a classic – this storecupboard hero is high on flavour, and low on effort. You could make a double batch of sauce while you’re cooking (just use a large pan, scoop out half, cool and freeze) making next time even more of a breeze.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

3.5 out of 5 stars(12) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

300g De Cecco Spaghetti
2 tbsp olive oil, plus extra to drizzle
1 Essential Onion, finely chopped
3 cloves garlic, crushed
½ tsp chilli flakes
350g can Fragata Stoneless Manzanilla Olives Filled With Anchovy, drained and chopped
400g essential Waitrose Chopped Tomatoes
3 tbsp essential Waitrose Tomato Puree
1 tsp dried mixed herbs
1 tsp caster or granulated sugar
½ x 15g pack oregano, leaves chopped, plus extra leaves to sprinkle
15g Essential Grana Padano DOP, finely grated, to serve

Method

Bring a large saucepan of lightly salted water to the boil and cook the pasta for 10 minutes, until tender.
While cooking, heat the oil in a saucepan and fry the onion for 3-4 minutes, until softened. Stir in the garlic and chilli flakes and cook for 1 minute more. Add the olives, tomatoes, tomato purée, dried herbs, sugar and chopped oregano and simmer for about 8 minutes until thickened and pulpy.
Drain the spaghetti, leaving a little of the pasta water clinging so it’s not completely dry. Add to the sauce and stir in. Transfer to shallow bowls and scatter with the cheese and oregano leaves. Serve drizzled with a little extra oil.

Cook’s tip

The small amount of anchovies filling the olives adds a little richness to the sauce without being overpowering. For a vegetarian alternative, or if you don’t like anchovies, use 150g pitted black or green olives instead.