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Italian Tomato Spaghetti

Of all the easy pasta recipes around, this has got to be in the top ten. It’s simple and quick to cook and packed with big classic Italian flavours. This puttanesca-style tomato sauce is spiked with olives, capers, garlic and anchovies to really pack a punch.
  • 35 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Italian Tomato Spaghetti


  • 55 grams Bertolli Originale buttery spread
  • 2 tsps ready grated garlic
  • 50 grams can anchovy fillets in olive oil
  • 2 tbsps capers
  • 85 grams black olives
  • 400 grams can chopped tomatoes
  • 350 grams spaghetti or other pasta
  • 2 tbsps chopped fresh curly parsley

Nutritional facts

Energy (kcal)484 kcal
Energy (kJ)2027 kJ
Protein (g)17.1 g
Carbohydrate incl. fibre (g)74.8 g
Carbohydrate excl. fibre (g)69.2 g
Sugar (g)6.8 g
Fibre (g)5.6 g
Fat (g)13.4 g
Saturated fat (g)2.5 g
Unsaturated fat (g)9.8 g
Monounsaturated fat (g)5.0 g
Polyunsaturated fat (g)4.8 g
Trans fat (g)0.0 g
Cholesterol (mg)11 mg
Sodium (mg)872 mg
Salt (g)2.18 g
Vitamin A (IU)956 IU
Vitamin C (mg)12.4 mg
Calcium (mg)109 mg
Iron (mg)3.92 mg
Potassium (mg)579 mg


  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.