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Jenny Johnson
Spaghetti alla Puttanesca
Jamie Oliver's spaghetti alla puttanesca with anchovies, tuna, olives and tomato sauce.
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Ingredients
Directions
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Bring a pot of water to the boil. Put the spaghetti with a pinch of salt in the boiling water and cook the pasta according to the instructions on the package.
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Pour the oil from the tuna into a frying pan, but leave the tuna itself in the can.
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Squeeze the unpeeled garlic cloves and add the capers and the anchovies with oil.
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Finely chop the chillies and the stalks of the parsley and add them. Check the spaghetti and stir.
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Chop the parsley leaves and set them aside. Stir-fry the mixture in the frying pan for 2 minutes and add the tuna and the black olives.
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Make the pieces of fish small and finally stir in a good pinch of cinnamon and the passata (or chopped tomatoes).
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Let the cooked pasta drain and keep a little of the cooking water apart. Carefully decorate the spaghetti with the sauce in the pan.
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Squeeze the lemon.
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Add the majority of the parsley leaves, the lemon juice and a little extra virgin olive oil and mix everything together well.
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To dilute the sauce, stir in a little more of the cooking water.
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Spoon the spaghetti on a dish, sprinkle with the last remaining parsley and serve.
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Nutrition
725Calories
Sodium0% DV1.220mg
Fat9% DV6g
Protein72% DV36g
Carbs34% DV103g
Fiber28% DV7g
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