One-pan pasta puttanesca

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one-pan pasta puttanesca
Serves 4
320g dried spaghetti
3 garlic cloves, crushed
8 anchovies in olive oil, chopped
1 tbsp anchovy oil
1⁄4 tsp chilli flakes
400g cherry tomatoes
30g fresh basil leaves, chopped
Salt and black pepper
450ml chicken stock
100g pitted Kalamata olives, drained and halved
1 tbsp capers, drained and roughly chopped

To serve:
Fresh basil leaves, torn
Parmesan, finely grated (optional)
  1. In a large saucepan, combine the spaghetti, garlic, anchovies and anchovy oil, chilli flakes, tomatoes and basil. Season with salt and pepper.
  2. Add the stock and bring to the boil, gently pushing the spaghetti down into the liquid.
  3. Once the liquid starts to boil, cook for 10-12 minutes, stirring occasionally until the pasta is cooked and the liquid has formed a thick tomato sauce.
  4. Remove from the heat and stir through the olives and capers.
  5. Divide amongst warmed bowls and serve topped with extra basil leaves and some Parmesan, if desired.

Note: Vegetable stock can be used as an alternative to chicken stock, if you wish.


Per serving: 511kcals, 17.7g fat (3.2g saturated), 67g carbs (4.5g sugars), 23.2g protein, 4.3g fibre, 2.572g sodium