Spaghetti alla puttanesca with white cheese cubes

Name: spaghetti alla puttanesca with white cheese cubes
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Free from gluten spaghetti; 2 el (olive oil; 2 toe garlic in slices; 1 Red pepper finely chopped; 500 g romatomat; 90 g sun ripened Taggia olives little pot; 50 g capers little pot; 200 g white cheese cut in pieces

A tasty Italian recipe. The gluten-free main course contains the following ingredients: (olive) oil, garlic (in slices) and roma tomatoes.

500 g romatomat
90 g sun ripened Taggia olives little pot
50 g capers little pot
200 g white cheese cut in pieces

Directions

Cook the spaghetti al dente according to the instructions on the package.
In the meantime, heat the oil in a large frying pan or wok.
Fry the garlic and red pepper on low heat for 3 minutes. Add the tomatoes and cook for 4 minutes.
Halve the olives and add together with the capers.
Spoon the spaghetti through the sauce and spread the pasta over 4 deep plates.
Sprinkle with the cheese cubes. Tasty with some finely chopped parsley.