Sweetheart Puttanesca

A sweetheart cabbage, cut into spaghetti sized strips, holds one of our favourite pasta sauces beautifully!

Serves 1


  • 250g small vine tomatoes, quartered
  • 1 half sweetheart cabbage, sliced into ‘spaghetti’ strips
  • 1 knob butter
  • 3 tablespoons olive oil 
  • 1 chilli, finely chopped, seeds in or out
  • 3 anchovy fillets
  • 2 cloves garlic, sliced
  • 12 pitted black olives, sliced
  • 1 teaspoon capers, rinsed and chopped
  • 1 tablespoon chopped parsley
  • 1 handful basil leaves
  • 1 tablespoon grated Parmesan cheese


  1. Melt a knob of butter with a drizzle of olive oil in a pan and add the sweetheart cabbage strips.
  2. Stirfry over a very gentle heat, turning occasionally until wilted. 
  3. Tip cabbage into a bowl and keep warm.
  4. In a smaller frying pan gently fry the tomatoes in one tablespoon of the oil for three minutes, turning gently until they have given out a little juice. Set this pan aside for a minute.
  5. In the original frying pan heat the rest of the oil and add the chilli, anchovy and garlic. Mash the anchovy into a paste with a fork and cook through for a couple of minutes.
  6. Add the tomatoes to the anchovy pan, together with the olives, capers and parsley
  7. Cook together for two minutes then add the cabbage back in and combine everything.
  8. Add the Parmesan cheese and sprinkle the torn basil leaves to serve.
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