- Heat the Bertolli spread in a saucepan and sauté garlic and anchovies until soft.
- Add capers, olives and tomatoes and simmer for 15 -20 minutes.
- Meanwhile cook the dried spaghetti according to pack instructions. Drain.
- Add the Italian spaghetti to the sauce, toss well together and serve sprinkled with parsley
*% of reference intake of an average adult (8400kJ/2000kcal)
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