One-pot puttanesca
Serves 1
Easy
Total time:
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
Skip to ingredients
- 2 anchovieschopped
- a pinch (optional) chilli flakes
- 1 tbsp nonpareille capers
- 8 black olivesstoned and sliced
- 2 vine-ripened tomatoesdiced
- 4 sun-dried tomatoessliced
- such as riccioli 100g short pasta
- 2 tbsp olive oil
- 1 clove garliccrushed
- a handful of leaves basil
- 200-400ml vegetable or chicken stock
Nutrition: per serving
- kcal685
- fat29g
- saturates4.1g
- carbs82.9g
- sugars10.4g
- fibre11.3g
- protein17.5g
- salt3.9g
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.
