Spaghetti alla Puttanesca

Exchange Value: 0.5* Servings: 2


  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 200g tin chopped tomatoes
  • Salt and pepper
  • 1/2 tsp crushed chilli flakes
  • 1 tbsp chopped parsley
  • 1 tsp dried oregano
  • 200g Loprofin Spaghetti
  • 1 anchovy fillet, chopped
  • 1 tbsp capers, chopped
  • 4 black olives, pitted and sliced


  1. Heat a little oil in a frying pan. Sauté the garlic until it is lightly coloured. 
  2. Add the tomatoes, salt, pepper, chilli flakes and cook the mixture over a medium heat for 3-4 minutes until the tomato liquid is slightly reduced. 
  3. Lower the heat, add the parsley and oregano and simmer the sauce gently for 20 minutes. 
  4. Cook the Loprofin Spaghetti as per packet instructions. 
  5. Mash the anchovy fillet with a fork and add it, the capers and the olives to the pan. 
  6. Toss the cooked Loprofin Spaghetti into the sauce, if the sauce is too dry you could add some of the cooking water from the pasta.


Chef's Tip

For the “wow factor” serve this dish on a blue plate to complement the orange colour of the spaghetti.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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