Whole wheat spaghetti puttanesca with tofu

Ingredients

For 1 serving

• Whole wheat pasta60 g
• Tofu170 g
• Canned peeled tomatoes150 g
• Black olives15 g
• Capers8 g
• Garlic1 clove
• Chili pepper0.5
• Parsley4 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile peel and slice the garlic, rinse the capers, slice the pitted black olives, chop the parsley; drain the tofu and pat it dry.
2. In a wide frying pan heat the oil over medium-low heat with the garlic and chilli for 1 minute, until the garlic sizzles without browning; crumble in the tofu with your hands and fry for 4–5 minutes, stirring, until lightly golden.
3. Add the crushed peeled tomatoes, olives and capers, salt carefully (olives and capers are already salty) and simmer over medium-low heat for 10 minutes, until the sauce has thickened.
4. Meanwhile salt the water and cook the wholemeal spaghetti for the time on the packet, until al dente; drain, keeping a little cooking water.
5. Toss the spaghetti in the sauce for 1 minute over high heat, with a splash of cooking water if needed, until well coated; finish with the parsley.