Spaghetti puttanesca grill

Pasta dishes don’t have to be rich and heavy – our grilled twist on the classic puttanesca features a flavour-packed tomato sauce and is on the table in less than half an hour. Traditionally, it contains anchovies but we have added extra capers to boost t

SERVES 4 PREP 15min COOK about 20min

• 300g (11oz) spaghetti

• 300g (11oz) tenderstem broccoli, chopped

• 3tbsp olive oil

• 3 garlic cloves, peeled and finely sliced

• 3tbsp capers, drained and rinsed

• Large pinch chilli flakes

• 100g (3½oz) pitted green olives, chopped

• 2 x 400g tins cherry tomatoes

• 25g (1oz) breadcrumbs

• 25g (1oz) vegetarian Italian hard cheese, grated

1 Bring a large pan of salted water to the boil and cook the spaghetti until al

dente, according to packet instructions. Add the broccoli for the final 3min of cooking time, then drain both and toss in 1tbsp oil.

2 Meanwhile, heat the remaining oil in a large frying pan, add garlic and cook over a low heat until just beginning to colour. Add capers, chilli and olives, and increase the heat. Add the tomatoes and bubble for about 8min until sauce has thickened.

3 Preheat grill to high. Toss the drained pasta and broccoli in the sauce, season and transfer to an ovenproof dish, about 20.5 x 30.5cm (8 x 12in). Scatter over breadcrumbs and cheese. Grill until golden and bubbling.

PER SERVING: CALS 508; FAT 15G; SAT FAT 3G; CARBS 69G