Buckwheat Noodles Putanesca Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1/2 cup canned Italian peeled tomatoes, and juice | ||
| 10 green stuffed olives, sliced | ||
| Basil | 1 Tablespoon, chopped | |
| 1 tablespoon chopped spring onions | ||
| Capers | 10 , drained | |
| 185 g/6 oz dry buckwheat noodles | ||
| Fresh basil sprig for garnish | ||
Directions
1. In a medium saucepan, place tomatoes, olives, basil, spring onions and capers. Bring mixture to the boil over moderate heat.
2. Bring a large saucepan of water to the boil, add noodles and cook until tender, about 5 minutes, drain.
3. Arrange noodles on each serving plate and top with tomato sauce, serve mmediately.
Garnish with fresh basil sprig if desired.
2. Bring a large saucepan of water to the boil, add noodles and cook until tender, about 5 minutes, drain.
3. Arrange noodles on each serving plate and top with tomato sauce, serve mmediately.
Garnish with fresh basil sprig if desired.
Chef
