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!
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55
g
Bertolli Original Spread
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2
tsp
grated garlic
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50
g
tin anchovy fillets in olive oil
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2
tbsp
capers
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85
g
pitted black olives
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400
g
tin Italian chopped tomatoes
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350
g
Italian spaghetti or other pasta
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2
tbsp
chopped fresh curly parsley
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Freshly ground pepper
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Heat the Bertolli spread in a saucepan over a medium heat and sauté the garlic and anchovies until soft.
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Add capers, olives, tomatoes and freshly ground pepper and simmer for 15-20 minutes.
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Meanwhile cook the spaghetti or pasta according to their instructions. Drain.
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Add the spaghetti to the sauce and toss well together.
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Serve sprinkled with parsley.