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Italian Tomato Spaghetti with Bertolli

Italian Tomato Spaghetti is packed full of anchovies, capers, olives and garlic for a truly authentic puttanesca style sauce, so quick and easy, you'll be making it time and again!
Course Main
Cuisine Italian
Keyword anchovies, olives, Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Camilla Hawkins

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

  1. Heat the Bertolli spread in a saucepan over a medium heat and sauté the garlic and anchovies until soft.
  2. Add capers, olives, tomatoes and freshly ground pepper and simmer for 15-20 minutes.
  3. Meanwhile cook the spaghetti or pasta according to their instructions. Drain.
  4. Add the spaghetti to the sauce and toss well together.
  5. Serve sprinkled with parsley.