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Pasta Puttanesca
Pasta puttanesca is known as 'whore's pasta.' The name of this robust pasta dish originated in Naples after the local women of easy virtue. All the ingredients are just as easy to put your hands on, making this a quick and satisfying meal!

3 tablespoons extra virgin olive oil
1 onion—finely chopped
2 cloves garlic—finely chopped
4 anchovy fillets—chopped
1 small red chili—deseeded and finely chopped
2 teaspoons capers—rinsed and drained
8 pitted black olives—quartered
14 oz (420g) canned tomatoes—chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
7 oz (200g) spaghetti


HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

Variation: To make this meal more protein-packed you can add a 6 oz (180g) can of tuna (drained and flaked) to the sauce at the end of cooking to heat through.



  Tuna & Broccoli Pasta with Tomato Red Pepper Sauce. Pasta with chunks of tuna and broccoli florets smothered in a thick, rich sauce made with tomatoes, red pepper, olive oil and Italian seasonings.


  Fast-Roasted Vegetable Pasta. A colorful mix of vegetables are fast-roasted until sweet and tender, then tossed with freshly cooked fettuccine and sprinkled with Parmesan cheese.


  Lentil Tuna Spaghetti Bolognese. A deliciously different fiber-rich version of spaghetti Bolognese using brown lentils and flaked canned tuna instead of ground beef.


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