Fresh tomato puttanesca

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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)

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Instructions

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1. Bring a large pot of salted water to the boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
2. 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.
3. 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

Total fat 19 g

Saturated fat 5 g

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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.

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First published: May 2017

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