method

  1. Heat the Bertolli spread in a saucepan and sauté garlic and anchovies until soft.
  2. Add capers, olives and tomatoes and simmer for 15 -20 minutes.
  3. Meanwhile cook the dried spaghetti according to pack instructions. Drain.
  4. Add the Italian spaghetti to the sauce, toss well together and serve sprinkled with parsley

nutritional information

  • Calories

    438

    22%

  • Sugars

    5.5g

    6%

  • Fat

    13.5g

    19%

  • Saturates

    2.7g

    14%

  • Salt

    3.5g

    58%

*% of reference intake of an average adult (8400kJ/2000kcal)

ingredients

55g (2oz) Bertolli spread

1-2 teaspoons ready grated garlic

50g can anchovy fillets in olive oi

2 tablespoons capers

85g (3oz) black olives

400g can chopped tomatoes

350g (12 oz) spaghetti or other pasta

2 tablespoons chopped fresh parsley