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Spaghetti Puttenesca

Yields2 Servings

 1 tbsp Pendleton Extra Virgin Olive Oil
 250 g Rustichella Spaghetti
 4 Cuca anchovies
 1 tbsp capers
 2 cloves of garlic finely chopped
 350 ml of Triveri Tomato & Basil Sugo
 2 tbsp of chopped green olives
 A pinch dried chilli flakes (optional)
 A good pinch of flat leaf parsley, chopped for garnish at the end

Heat 1tbsp olive oil in a pan, add the garlic and cook for 2 minutes. Be carefully not to burn the garlic. As soon as it starts to get a little colour add the anchovies & allow then to dissolve slightly. Then add the remaining ingredients & simmer for 10 minutes.


Cook the spaghetti according to packet instructions. Drain, toss with the sauce and parsley and serve.


Add a tin of Movida Tuna or Cuca sardines towards the end.

Nutrition Facts

Servings 2