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Recipes

Spaghetti Puttanesca

  • Preparation Time : 0 mins
  • Type : Main course
  • Cooking Time : 0 Mins
  • Yields : 10 Servings

Ingredients

  • Spaghetti, 750 g
  • Virgin Olive Oil, 10 mL
  • 5 Cloves Garlic, Crushed 10 g
  • ¼ Cup Capers, Soaked in water and drained 70 g
  • ½ Cup Kalamata olives, Pitted 100 g
  • 10 Anchovy fillets, Chopped 250 g
  • 1 Teaspoon Chilli pepper, 6 g
  • 3 Tablespoons Oregano Fresh, 20 g
  • Buitoni® Tomato Coulis, 1 L
  • Water, 250 mL
  • 1 Cup Cream, 300 g
  • 1 Cup Basil leaves, Loosely packed 30 g
  • Freshly ground Black Pepper, To taste 2 g

How to Prepare

1 Cook the spaghetti in salted boiling water according to packet instructions
2 In a large pan on medium heat, fry the garlic, capers, olives, anchovies, chilli flakes in olive oil for 3-5 min until the garlic becomes fragrant.
3 Add the Buitoni® Tomato Coulis and the water and bring to the boil while stirring constantly. Reduce heat and simmer, stirring frequently, until the capers have become soft, 12-15 minutes
4 Stir in the cream and simmer for another 2-3 minutes.
5 Remove the sauce from the heat, add the spaghetti and toss to combine.
6 Serve with fresh basil leaves and drizzle with olive oil.

Nutritional Information



  • Energy (kcal)215 kcal
  • Protein (g)11 g
  • Fats, total (g)7 g
  • Carbohydrate, total (g)28 g
  • Sugars, total (g)1 g
  • Fats, saturated (g)3 g
  • Fiber, total dietary (g)3 g
  • Sodium (mg)501 mg
  • Calcium (mg)117 mg
  • Cholesterol (mg)26 mg
  • Iron (mg)3 mg
  • Vitamin A, IU209 IU
  • Vitamin C (mg)2 mg
  • Vitamin D (µg)2 IU

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