• 1 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 4 anchovies, drained and finely chopped
  • ½ tsp crushed dried chillies
  • ½ tsp dried oregano
  • 280g dried spaghetti
  • 1 tbsp Italian mixed vegetable tomato paste
  • 400g cherry tomatoes
  • 60g pitted black olives, roughly chopped
  • 320g young spinach
  • 1 handful roughly torn fresh basil, to serve
  • 1 tbsp shaved parmesan, to serve


  1. 1

    Heat the olive oil in a large, wide sauté pan. Add the garlic and anchovies and cook over a medium heat for 2 minutes until the ingredients have almost melted into the oil. Add the chillies and oregano and cook for a further 1 minute.

  2. 2

    Cook the pasta according to the instructions on the packet. Meanwhile, add the tomato paste to the sauté pan. Cook for 1-2 minutes, stirring frequently, then add the cherry tomatoes and olives. Bring to the boil, then turn down the heat to medium and cook on a steady simmer, stirring occasionally, for 5-6 minutes until thickened.

  3. 3

    Add the spinach to the sauce. Stir and allow to wilt slightly. Drain the pasta and add to the sauce. Season and serve with a scattering of basil and some parmesan shavings.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 11.7g 17%
  • Saturates 1.5g 8%
  • Sugars 5.9g 7%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

14.8g carbohydrate 1.6g fibre 4.3g protein

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