Spaghetti alla puttanesca

Ingrédients

• 350 g spaghetti
• 2 garlic cloves, (peeled and sliced)
• 1 red chilli, (finely sliced)
• 40 g black olives, (sliced)
• 2 tbsp capers in brine, (roughly chopped)
• 25 g tinned anchovies, (drained and chopped)
• low-calorie cooking spray
• 400 g tin cherry tomatoes
• salt and freshly ground black pepper, (to taste)
• 5 g fresh basil leaves ((optional))

Préparation

1. 1

   Cook the spaghetti according to the instructions on the packet (ours took 10 minutes in a pan of boiling water).

2. 2

   Spray: Meanwhile, spray a saucepan with low-calorie cooking spray and set on a medium heat. Add the garlic and chilli and fry for 2 minutes, until just browning.

3. 3

   Add the anchovies and capers to the pan and cook for a further minute. Add the tomatoes and olives, and mix to fully combine. Simmer gently for 5 minutes, until heated through.

4. 4

   Drain the pasta and add to the sauce. Season to taste with salt and pepper, then sprinkle with basil and serve.