Spaghetti puttanesca with rocket and ricotta
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Feeding a family of four for less than $10? Too easy!
Ingredients
Spaghetti pasta
250 g
Olive oil
3 tsp, extra virgin variety
Garlic
3 clove(s), crushed
Salted anchovies in oil, drained
4 medium, finely chopped
Capers, rinsed, drained
2 tsp
Tomato passata
500 g
Black olives, drained
8 individual, halved
Fresh basil
¼ cup(s), torn, plus extra leaves to serve
Rocket
40 g, leaves
Reduced-fat ricotta cheese
½ cup(s), (120g) crumbled
Instructions
1
Cook the spaghetti in a large saucepan of boiling salted water following packet instructions or until just tender. Reserve ½ cup (125ml) cooking liquid. Drain the spaghetti and return to the pan.
2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook the garlic, anchovy and capers, stirring, for 1 minute or until the anchovy softens. Add pasta sauce and cook, stirring, for 2 minutes or until boiling. Remove from the heat and stir in the olives, basil and rocket until wilted. Season with salt and pepper.
3
Stir the sauce and reserved cooking liquid into the spaghetti. Top with the ricotta. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.