This summer the Irish Heart Foundation is encouraging everyone to get out and get active. To keep you feeling full of energy, try our delicious recipe for Spaghetti alla Puttanesca.

Even if you don’t like anchovies, try this delicious sauce as you don’t really get an anchovy taste. Remember, the healthiest way to eat pasta is like the Italians – lost of pasta and just a little sauce.

What you need:
400g/14oz dried spaghetti
½ medium onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, chopped
400g/14oz can chopped tomatoes
1 x 50g/2oz tin anchovy fillets, drained and chopped
15ml/1 tbsp olive oil
50-100g/2-4oz pitted black olives, sliced
1 tbsp small capers, drained
4 tbsps basil/parsley, chopped
25-50g/1-2oz fresh parmesan, grated
a little salt and freshly ground black pepper

What you do:
Cook the pasta according to the packet instructions.
Heat the oil in a heavy-based saucepan and add the onions, chilli and garlic. Cook for one or two minutes until the onion is soft and clear. Add the tomatoes and anchovies and cook for two or three minutes, stirring occasionally. Add the olives and capers and continue to cook for about 15 minutes. Drain the pasta and add to the sauce. Toss well together and serve in bowls topped with basil or parsley and a little freshly grated or thin slices of parmesan cheese, if required.

Serves 3 to 4 people.

Per serving      (if serving 3)  (if serving 4)
Calories           700 kcal         526kcal
Fat                  20g               15g
Saturated fat    4.9g              3.7g
Fibre                6.5g             4.9g