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| Quick Puttanesca Pasta |
1 small onion
1 can of tinned, diced tomatoes
10 rinsed Kalamata olives
A few rinsed anchovies
100 grams of washed baby spinach leaves
1/4 cup of tomato pasta sauce
Chilli flakes to taste (be cautious)
1. Chop onion thinly and sauté in olive oil in a saucepan.
2. Add one can of tinned tomatoes, rinsed and roughly chopped and pitted Kalamata olives, the rinsed and chopped anchovies, tomato pasta sauce, spinach and chilli flakes to saucepan.
3. Simmer for 5 minutes.
4. Mix into cooked pasta.
3. Simmer for 5 minutes.
4. Mix into cooked pasta.
Serve with grated Parmesan cheese
Recipe Stars
Canned tomatoes are higher in lycopene, an antioxidant, than fresh tomatoes.
Elenolic acid, a natural compound found in olives and olive oil, improves blood sugar levels and insulin sensitivity.
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