Italian Tomato Spaghetti with Bertolli

Name: Italian Tomato Spaghetti with Bertolli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 55 g Bertolli Original Spread; 2 tsp grated garlic; 50 g tin anchovy fillets in olive oil; 2 tbsp capers; 85 g pitted black olives; 400 g tin Italian chopped tomatoes; 350 g Italian spaghetti or other pasta; 2 tbsp chopped fresh curly parsley; freshly ground pepper

User Reviews

4.8

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Italian

Italian Tomato Spaghetti with Bertolli

Katherine Stark

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Italian Tomato Spaghetti is packed full of anchovies, capers, olives and garlic for a truly authentic puttanesca style sauce, so quick and easy, you'll be making it time and again!

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Ingredients

Servings

55 g Bertolli Original Spread
2 tsp grated garlic
50 g tin anchovy fillets in olive oil
2 tbsp capers
85 g pitted black olives
400 g tin Italian chopped tomatoes
350 g Italian spaghetti or other pasta
2 tbsp chopped fresh curly parsley
freshly ground pepper

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Instructions

Heat the Bertolli spread in a saucepan over a medium heat and sauté the garlic and anchovies until soft.
Add capers, olives, tomatoes and freshly ground pepper and simmer for 15-20 minutes.
Meanwhile cook the spaghetti or pasta according to their instructions. Drain.
Add the spaghetti to the sauce and toss well together.
Serve sprinkled with parsley.