Spaghetti
+ Napoletana
Spaghetti Alla Puttanesca
-
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
-
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.
You might also like
Salade thaïlandaise aux Vermicelles
Vermicilli
Make recipe
Salade froide de Mini Penne à la grecque, menthe fraîche feta pastèque
Mini Penne
Make recipe
Spaghetti aux crevettes safranées
Spaghetti
Make recipe
Salade de Farfalle aux jeunes épinards et aux lardons
Farfalle
Make recipe