Wholemeal Spaghetti Puttanesca

Wholemeal Spaghetti Puttanesca. A quick and easy mid-week family-friendly meal made healthier by using organic produce and wholemeal spaghetti.

Ingredients

(2 big portions)

1-2 tbsps Olive Oil

2 x garlic cloves

Tsp chilli flakes

400g passata in a glass jar

120g (or handful) of olives

2 tablespoons capers

Squirt anchovy paste

Handful parsley

300g wholemeal spaghetti

Cooking instructions

• Heat the olive oil in a pan (where possible, avoid using non-stick cookware).
• Add garlic & chilli for a few minutes until softened.
• Add the passata, olives, capers and anchovy paste.
• Simmer for 15-20 minutes.
• Add salt and pepper if needed.
• Add chopped parsley.
• Meanwhile, cook spaghetti as per the instructions on your pack.
• Once the sauce is ready, stir into cooked spaghetti and serve immediately.

What makes this recipe healthy?

Wholemeal spaghetti has a higher fibre content than normal pasta. More and more studies show that a diet high in fibre is associated with a decreased breast cancer risk. Tomatoes are rich in carotenoid lycopene. Carotenoids are substances found in fruit and vegs responsible for their bright colours and have also been linked with a decreased breast cancer risk, especially when you eat lots of them. Lycopene is fat-soluble, so that olive oil will help with its absorption.

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