One-pot puttanesca

Name: One-pot puttanesca
Total time: 15 min
Yield: serves 1
Ingredients: anchovies 2, chopped; chilli flakes a pinch (optional); nonpareille capers 1 tbsp; black olives 8, stoned and sliced; vine-ripened tomatoes 2, diced; sun-dried tomatoes 4, sliced; short pasta such as riccioli 100g; olive oil 2 tbsp; garlic 1 clove, crushed; basil a handful of leaves; vegetable or chicken stock 200-400ml

15 minutes
serves 1
Easy

This one-pan puttanesca make a really easy midweek meal for one. The pasta soaks up the flavours, and the starch from the pasta makes the sauce rich and creamy. It also makes for less washing up

April 21, 2016 at 10:35 am

Ingredients

anchovies 2, chopped
chilli flakes a pinch (optional)
nonpareille capers 1 tbsp
black olives 8, stoned and sliced
vine-ripened tomatoes 2, diced
sun-dried tomatoes 4, sliced
short pasta such as riccioli 100g
olive oil 2 tbsp
garlic 1 clove, crushed
basil a handful of leaves
vegetable or chicken stock 200-400ml

Method

Step 1

Put everything except the stock in a small pan with a small pinch of salt, and a good grind of black pepper.
Step 2

Add enough stock to just cover the pasta: how much will depend on how big the pan is. Bring to a gentle simmer. Cook for 8-12 minutes, stirring the pasta occasionally to coat in the sauce.
Step 3

Simmer until the pasta is tender and the liquid reduced to a sauce. Serve with more basil if you like.