Spaghetti puttanesca with rocket and ricotta
3 tsp, extra virgin variety
3 clove(s), crushed
Anchovy fillets in oil, drained
4 medium, finely chopped
Baby capers, rinsed, drained
Black olives, drained
8 individual, halved
¼ cup(s), torn, plus extra leaves to serve
40 g, leaves
Reduced-fat ricotta cheese
½ cup(s), (120g) crumbled
- 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.
- 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.
- Stir the sauce and reserved cooking liquid into the spaghetti. Top with the ricotta. Serve.