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