BARILLA SPAGHETTI PUTTANESCA WITH BASILICO SAUCE

Made with

Barilla Spaghetti

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Prep
Cook
Skill
Casual

This traditional Naples dish combines classic tomato pasta sauce with garlic, capers and anchovies to create a fantastic flavour combination.


514
CALORIES
19.23g
TOTAL FAT
18.85g
PROTEIN
64.11g
TOTAL CARBOHYDRATES

Ingredients 2 Number of Servings

Ingredients for 2 people:                                                                      

  • 160 g Barilla Spaghetti
  • ½ jar Barilla Basilico Sauce
  • 20g Extra Virgin Olive Oil
  • 50g anchovies, pounded in a mortar with a pestle
  • 1 garlic clove, thinly sliced
  • 25g black olives, pitted and sliced in half
  • 25g salted capers, rinsed and roughly chopped
  • 1 tablespoon parsley, chopped

Instructions

  • COOK THE PASTA

    Bring a large saucepan of water to the boil. Once the water is boiling, cook the Spaghetti according to the instructions on the pack

  • PREP THE SAUCE

    In the meantime, heat a large saucepan and melt the butter and olive oil. Then add the thinly sliced garlic and pounded anchovies. Once the garlic starts to brown and the anchovies have dissolved, add the olives, capers, and tomato sauce. Cook over high heat for a few seconds, stirring continuously.

  • COMBINE AND SERVE

    Drain the Spaghetti when it is cooked al dente and transfer it to a serving bowl. Toss the sauce and the pasta together until combined. Serve hot.

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