Friday, April 2, 2010

Spaghetti putanesca

Serves 4 : Easy : Quick
1 onion, chopped
2 – 3 sticks celery, sliced
1 can chopped tomatoes
20 pitted green olives, sliced
1 Tblsp capers, drained and chopped
4 Tblsp finely chopped parsley
1 red or green chilli, deseeded and finely chopped (opt.)
4 Tblsp grated parmesan

320gms spaghetti

Put the spaghetti on to cook in lightly salted boiling water.
Drain when al dente and keep warm.

Meanwhile, spray a saucepan with non-stick cooking spray.

Dry-fry the onions, celery and chilli (if using) until softened.
Add the tinned tomatoes, olives, capers, and parsley.
Cover and simmer for 10 – 15 minutes.

Serve the sauce over the spaghetti, topped with the parmesan, with a salad on the side.

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