Italian Tomato Spaghetti with Bertolli
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 55 g ( 2oz ) Bertolli Original Spread
- 1 - 2 teaspoon ready grated garlic
- 50 g can anchovy fillets in olive oil
- 2 tbsp capers
- 85 g ( 3 oz ) black olives
- 400 g can chopped tomatoes
- 350 g ( 12oz ) spaghetti or other pasta
- 2 tbsp chopped fresh curly parsley
Method
- Heat the Bertolli spread in a saucepan and sautรฉ garlic and anchovies until soft.
- Add capers, olives and tomatoes and simmer for 15-20 minutes.
- Meanwhile cook the dried spaghetti according to pack instructions. Drain.
- Add the Italian spaghetti to the sauce, toss well together and serve sprinkled with parsley.