Pasta Puttanesca

Dinners don’t get much simpler than this… Nor do such simple suppers tend to be as deliciously tasty!

Speedy, delicious, and made with minimal store cupboard ingredients – you can add some beans or chickpeas if you want a little more protein in addition to the nuts, but sometimes all you need is a big bowl of carbs, to be honest…

Servings: 2

Preparation Time - 5 minutes
Cooking Time - 20 minutes

Ingredients

200g Prima Italia gluten-free organic spaghetti (or pasta of choice; dry weight)
2 tbsp Prima Italia organic 100% Italian extra virgin olive oil
1 clove fresh garlic
¼ tsp chilli flakes
1x 400g tin of Organic Kitchen chopped tomatoes or 400ml Organic Kitchen passata
1 tsp maple syrup
2 tbsp black olives, pitted
Salt and pepper to taste
2 tbsp Just Natural roasted hazelnuts, roughly chopped

How to Make it

Put the pasta on to cook according to packeted instructions.
Add the olive oil to a pan over a medium heat.
Mince the garlic and add to the pan, with the chilli flakes. Cook for a couple of minutes.
Add in the passata (or chopped tomatoes) and the maple syrup.
Stir in the olives and then season to taste. Leave to simmer for 10 minutes.
Drain the pasta and add it to the sauce.
Serve with a little more black pepper and chopped, roasted hazelnuts sprinkled over the top. You can also add some more chilli flakes if your gastronomic desires err on the spicy side…