Olive Magazine
One Pot Puttanesca Recipe

One-pot puttanesca

Published: April 21, 2016 at 10:35 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

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

Nutrition:
NutrientUnit
kcal685
fat29g
saturates4.1g
carbs82.9g
sugars10.4g
fibre11.3g
protein17.5g
salt3.9g
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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.

Try our other quick and easy pasta recipes here, they're all ready in under 30 minutes.

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