In association with Bertolli
I love pasta dishes and I have a few that I fall back on time and again which rely on mainly store cupboard ingredients, great for those days when you haven’t had time to plan anything! So when Bertolli asked if I’d like to recreate one of their many fabulous pasta dishes I made a beeline for this Italian Tomato Spaghetti.
It’s so quick and easy and makes great use of store cupboard ingredients! The puttanesca style tomato sauce is packed full of anchovies, olives, capers and garlic for a really authentic Italian flavour. The recipe uses Bertolli Original Spread which is made with olive oil and it gives a lovely creaminess to the flavour. Did you know Bertolli contains 74% less saturated fat than butter?
My family loved this Italian Tomato Spaghetti and the only thing I added to it was a dash of black pepper as we do like our pepper but if you don’t then you could leave it out!
I have to say I have been a late comer to the caper and anchovy party but now I can’t have enough of them! I will definitely be making this dish regularly as it is so simple to make and uses ingredients I usually have to hand.
Do check out the Bertolli pasta recipe page as there are so many other quick and delicious meal ideas!
What’s your go to pasta dish? Do tell me in the comments below!
More Pasta Recipes
For more pasta inspiration check out the following recipes:
- 10 Minute Mushroom Pasta
- Tenderstem Broccoli, Chilli & Garlic Spaghetti
- Chilli, Bacon & Chickpea Pasta
- Gennaro’s Easy Pancetta Pasta with Peas
- Genaro’s Tagliatelle Pasta Recipe with Garlic Mushrooms
- Four Cheese Pasta with Basil Bertolli Butter and Sweet Roast Tomatoes
- Smoked Salmon & Leek Macaroni Cheese
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NB: This is a commissioned post for Bertolli and all opinions are my own.
Italian Tomato Spaghetti with Bertolli
Ingredients
- 55 g Bertolli Original Spread
- 2 tsp grated garlic
- 50 g tin anchovy fillets in olive oil
- 2 tbsp capers
- 85 g pitted black olives
- 400 g tin Italian chopped tomatoes
- 350 g Italian spaghetti or other pasta
- 2 tbsp chopped fresh curly parsley
- Freshly ground pepper
Instructions
- Heat the Bertolli spread in a saucepan over a medium heat and sauté the garlic and anchovies until soft.
- Add capers, olives, tomatoes and freshly ground pepper and simmer for 15-20 minutes.
- Meanwhile cook the spaghetti or pasta according to their instructions. Drain.
- Add the spaghetti to the sauce and toss well together.
- Serve sprinkled with parsley.
Peter Block
I like the fresh herbs and the kick of the olives.
Camilla
Thanks Peter:-)
Aish Padihari
My 4 year old is crazy about pasta. I will try your recipe this weekend. Saving it.
Camilla
Great Aish:-)
Priya
absolutely delicious! I would love to try it out over the weekend..
Camilla
Great Priya, glad you like it:-)
Sarah
Pasta. Italian flavors.Garlic. Fresh herbs. All is right in the world when these favorites come together…Am I right? 🙂 Thanks for sharing – sounds delicious!
Camilla
Exactly right Sarah, who could ask for more:-)
Angela
I love a good pasta dish and this one sounds AMAZING!!!!
Camilla
Thanks Angela, it is fab:-)
Klauss
I’m a pastaholic 🙂 In your recipe I like the use of fresh parsley. She’s so flavorful! Yummy!
Camilla
Yes fresh herbs make all the difference;-)
Patty Haxton Anderson
I love simple and easy pasta dishes like this one.
Camilla
Me too Patty, we have such busy rushed lives that recipes like this are invaluable:-)
Sarah
Yum this looks great! My belly is rumbling!
Camilla
Thanks Sarah, do check out the other Bertolli recipes:-)
Azlin Bloor
I love dishes that can be whipped up in no time using what you have at hand! This looks wonderful, must be delicious and healthy with the Bertolli Spread.
Camilla
Me too and the Bertolli tastes great as well as being healthy:-)
Heather Haigh
Looks very tasty – I do love olives with my pasta.
Camilla
Thanks Heather, me too:-)