Creamy curried chicken & rice soup
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Spaghetti puttanesca
Serves 4
Easy
Prep:
Cook:
Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
Skip to ingredients
- 3 tbsp olive oil
- 1 onionfinely chopped
- 2 large garlic clovescrushed
- ½ tsp chilli flakes(optional)
- 400g can chopped tomatoes
- 5 anchovyfillets, finely chopped
- 120g pitted black olives
- 2 tbsp capersdrained
- 300g dried spaghetti
- ½ small bunch of parsleyfinely chopped
Nutrition: Per serving
- kcal495low
- fat19g
- saturates3g
- carbs66g
- sugars8g
- fibre6g
- protein13g
- salt1.8g
Method
step 1
Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
step 2
Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
step 3
Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
