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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tasty vegan puttanesca provides two of your five-a-day and is ready in just 15 minutes!
1 Heat the oil in a non-stick frying pan over a medium heat, add the garlic and 1 pinch chilli flakes and fry for about 3 min until the garlic starts to brown. Add the chopped tomatoes, capers, brine and olives, season to taste with freshly ground black pepper, then simmer for about 10 min.
2 Meanwhile, cook the spaghetti in boiling water according to the pack instructions until al dente.
3 Use tongs to transfer the spaghetti to the sauce, along with a couple of tablespoons of the cooking water, and stir together. Sprinkle with the remaining chilli flakes and serve.
Calories 378 cal
Kilojoules 1582 kJ
Total fat 12 g
Saturated fat 1.8 g
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