Fresh tomato puttanesca

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

This classic pasta sauce is easy to make and packed with delicious Italian flavours. Our healthier version adds more veg, is made just for two, and is ready in only 20 minutes.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

100g dry spaghetti, tagliatelle or pappardelle
1 tablespoon olive oil
1 clove garlic, finely chopped
½ leek, green and white parts, sliced
6 ripe tomatoes, roughly chopped
½ cup chopped pitted mixed olives
1 tablespoon capers
4 cups baby spinach or chopped silver beet
¼ cup chopped fresh parsley, to serve
2 teaspoons zest of lemon, to serve
¼ cup grated parmesan (optional)

Instructions

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Bring a large pot of salted water to the boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
Place pan over a medium heat. Add olive oil, garlic and leek and cook for 4 minutes, until leeks are soft. Add tomatoes, olives and capers. Cook for 5 minutes.
Add spinach and stir until wilted. Return pasta to pan with some of the reserved cooking water. Mix well. Serve pasta garnished with parsley, lemon zest and parmesan, if desired.

Variations

Make it gluten free: Use gluten-free pasta.

Make it vegan: Use a vegan parmesan such as Angel Food.

HFG tip

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Nutrition Info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Protein 18 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 10 g

Sodium 780 mg

Calcium 280 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.