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 garlic; 50 g anchovy fillets; 2 tbsp capers; 85 g black olives; 400 g chopped tomatoes; 350 g spaghetti; 2 tbsp Curly parsley; black pepper

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4.8

26 reviews

Excellent

Prep Time
10 mins
Cook Time
25 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 garlic grated
50 g anchovy fillets in olive oil, tin
2 tbsp capers
85 g black olives pitted
400 g chopped tomatoes Italian style, tin
350 g spaghetti or other pasta
2 tbsp Curly parsley chopped; fresh
black pepper freshly ground

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Instructions

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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.