Spaghetti Puttanesca


165 g/gluten-free spaghetti
3 tbsp olive oil
2 garlic loves, peeled and crushed
½ tsp chilli flakes
50 g/2 oz pitted mixed olives
1 ½ tbsp rinsed capers
1 tbsp dried oregano
300 g/11 canned tomatoes
2 tbsp tomato purée
Salt and freshly black pepper


Cook spaghetti according to the packet instructions.

Meanwhile, heat the oil in a large frying pan over a medium heat and fry the garlic, chilli flakes, olives, capers and oregano for 2 minutes. Add the tomatoes and tomato purée and bring to the boil. Reduce the heat and simmer until the pasta is ready.

Drain the pasta and return it to the pan. Season the sauce, then add half the sauce, mostly without olives, to the pasta and mix it through. Divide among bowls, top with remaining sauce and serve with green salad and bread.

Spaghetti puttanesca decorated with olives