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!
Prep Time 10 minutes minutes Cook Time 25 minutes minutes Total Time 35 minutes minutes
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
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.