Spaghetti alla Puttanesca Veloce

Ingredients

• Spaghetti

  350 g

  $0.66

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Olives

  60 g

  $0.60

• Capers in Brine

  2 tbsp

  $0.48

• Garlic

  3 cloves

  $0.12

• Chilli flakes

  1/2 tsp

  $0.04

• Olive oil

  2 tbsp

  $0.20

• Parsley

  2 tbsp chopped

  $0.18

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Boil spaghetti in salted water according to package instructions until al dente, about 9 to 10 minutes.

2. 2

   While the pasta cooks, heat olive oil in a wide frying pan over medium heat.

3. 3

   Add finely sliced garlic and dried chilli flakes, sizzling gently for 1 minute without browning.

4. 4

   Stir in pitted chopped black olives, drained capers, and tinned tomatoes, breaking up whole tomatoes with a wooden spoon.

5. 5

   Simmer the sauce vigorously for 7 to 8 minutes until thickened and aromatic.

6. 6

   Drain pasta, reserving 2 tablespoons of starchy cooking water, and toss pasta directly into the sauce.

7. 7

   Fold in chopped parsley, adjust seasoning with salt if needed, and serve hot.