Theo Michaels tray-baked spaghetti puttanesca recipe on Steph’s Packed Lunch

Theo Michaels served up a tasty tray-baked spaghetti puttanesca on Steph’s Packed Lunch.

The ingredients are: 320g dried spaghetti, 1 onion, diced, 3 garlic cloves, sliced, 90g can pitted/stoned black olives, drained and halved, 2 tbsp capers, coarsley chopped, 15g/2tbsp raisins, A pinch of chilli/hot red pepper flakes (optional), 4tbsp olive oil, 400g can of cherry tomatoes, 1tbsp tomato puree, 650ml warm chicken stock, made with 1 stock cube, 155g can of pilchards in tomato sauce, a few sprigs of fresh flat-leaf parsley, chopped, salt and freshly ground black pepper, to taste.




See recipes by Theo in his book titled: Canned: Quick and easy recipes that get the most out of tinned food available from Amazon now.

One thought on “Theo Michaels tray-baked spaghetti puttanesca recipe on Steph’s Packed Lunch

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.