One-pan pasta puttanesca

one-pan pasta puttanesca

Serves 4

320g dried spaghetti

3 garlic cloves, crushed

8 anchovies in olive oil, chopped, plus 1 tbsp of their oil

1⁄4 tsp chilli flakes

400g cherry tomatoes

30g fresh basil leaves, chopped

Salt and black pepper

450ml chicken or vegetable 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.

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