Spaghetti with Pizzaiola Sauce

Spaghetti with Pizzaiola Sauce
  Serves 4
  Medium
Cooks in: 40 minutes
  From: Nutrition Magician, page 152
Chef: Nutrition Magician
Energy: 526 kcal, 26%
Fat: 10.7g, 15%
Saturates: 1.6g, 8%
Sugars: 15.6g, 17%
Salt: 1.6g, 27%
Protein: 16.6g, 33%
Carbohydrate: 87.4g, 34%
Fibre: 8.8g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

Ingredients

  • 2 Tbsp:Dried Basil
  • 1 Tbsp:Dried Parsley
  • 2 Whole:Fresh Red Chilli, finely chopped
  • 125 g:Fresh Black Olives
  • 400 g:Plum Tomato (Tinned), (1 x 400g tin)
  • 2 Tbsp:Tomato Puree (Double Concentrate)
  • 400 g:Dried Spaghetti
  • 2 Whole:Fresh Brown Onions, Finely chopped
  • 2 Whole:Fresh Red Pepper (Bell), Finely chopped
  • 2 Whole:Fresh Garlic Clove, crushed
  • 300 ml:Vegetable Stock (Knorr)
  • 1 Tsp:Dried Oregano
  • 1 Pinch:White Caster Sugar
  • 1 Tbsp:Extra Virgin Olive Oil

Method

  1. Heat the oil in a sauce pan and fry the onion and garlic until soft but not brown. Add the remaining ingredients. Bring to the boil and cook over a high heat for 10 minutes to concentrate the flavours and slightly reduce the liquid.

  2. Cook gently for another 30 minutes.

  3. Bring a pan of water to the boil, add salt and cook Spaghetti for time on packet

  4. Either serve now with the chunky vegetables or puree half of the sauce in a food processor, mix back in and serve. Take care with this - Do not puree in a sealed blender such as a Nutribullet as hot liquid could cause the device to explode.