Spaghetti Puttanesca

• 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

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.

• 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