© J Sainsbury plc 2020
Puttanesca with spinach
This spaghetti dish is great for using up all the leftover ingredients in your fridge – twist it any way you like
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
