One of the healthiest food swaps you can make is changing white carbs to their wholemeal alternative. Wholemeal pasta has a lovely flavour and a rougher texture which clings to sauce beautifully. Puttanesca is a slightly salty tomato based pasta sauce. It keeps well in the fridge so it’s always handy to make a little extra for days you don’t feel like cooking.
Puttanesca With Wholemeal Pasta Recipe
- 160g wholemeal pasta
- 3 tablespoons good olive oil
- 2 garlic cloves, very thinly sliced
- 4 anchovies, roughly chopped
- ½ tablespoon dried chilli flakes
- 50g black olives, stoned and roughly chopped
- 1 tablespoon capers, roughly chopped
- 1 tin of tomatoes
- 2 tablespoons tomato puree
- Small bunch of flat-leaf parsley, roughly chopped (for dressing)
- Bring a large pan of water to the boil.
- When bubbling, add the pasta, stir, and cook for 8-10 minutes according to packet instructions, until very slightly underdone as you don’t want it to be stodgy.
- Heat the olive oil in a frying pan over a medium-low heat.
- Cook the garlic very gently for 2 minutes, add the anchovies and stir well.
- Add the chilli flakes, then the olives and capers, and turn up the heat slightly.
- Add the tinned tomatoes and puree and stir well, then simmer vigorously for about five minutes.
- Drain the pasta well, then tip into the frying pan and toss well to combine the sauce and pasta.
- Divide between two bowls and top with the parsley.
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