Spaghetti + Napoletana

Spaghetti Alla Puttanesca

Ingrédients

4
20min
  • 400g of Panzani Spaghetti
  • 2 jars of Panzani Napoletana sauce
  • 1 onion
  • 1 clove garlic
  • 3 tablespoons of oil
  • 4 anchovy fillets
  • 4 tablespoons black olives
  • 1 can of plain tuna
pasta
sauce

Etapes de préparation

  • 1. Peel and chop the onion and garlic and sauté them in 2 tablespoons of oil.
  • 2. Mash the anchovy fillets with a fork and add them in.
  • 3. Add the contents of the 2 pots of Panzani Napoletana sauce as well as the olives and keep warm.
  • 4. Drain and crumble the tuna.
  • 5. Meanwhile, cook the spaghetti in boiling water until 'al dente,' drain, and add remaining oil.
  • 6. Arrange the pasta on plates and garnish with the tuna and sauce.

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