Katy’s one-pot puttanesca
This is a firm, firm favourite of ours and it’s rainy weeknight supper perfection! It’s 2 pots… 25 mins… and created almost exclusively with store cupboard staples. It’s comfort food of the highest order and with the boldest flavours. This is a Katy Taylor special and hits the spot every time. Get in touch and let us know what you think!
The recipe below serves 2.
Recipe:
1 tbsp olive oil
1 red onion, finely diced
4 cloves garlic, finely sliced
1 red chilli, finely chopped (or 1 tsp chilli flakes)
4 anchovies, opt.
2 tsp tomato paste
1 tsp sugar
1 tbsp balsamic
1 tin chopped tomatoes + 1/2 tin water
2 tsp baby capers
2 tbsp black olives, sliced
Pinch of salt + pepper
125g pasta - we love red lentil penne
Large handful of rainbow chard (or spinach)
Method:
Heat the oil in a large frying pan on a moderate heat.
When hot add the diced onion and sauté for 8-12 minutes until soft and sweet. It’ll become translucent and caramelise a little too.
Next add the garlic, chilli + anchovies and continue for 5 minutes. Turn the heat down, or add a tiny splash of water if things are starting to catch.
Now add the tomato paste, sugar, balsamic vinegar, tinned toms, water, and a light pinch of salt & pepper (bear in mind capers etc. are inherently salty!), and bring things to a simmer.
Simmer very gently for 15 mins; add the baby capers and sliced olives towards the end of the cooking time.
Meanwhile bring a pot of salted water to the boil.
Shred the chard, or spinach, and place in a colander over the sink.
Cook the pasta (as per the packets instructions) then drain it over the char, wilting it as you go. Nifty!
Finally, toss the wilted greens and cooked pasta through the puttanesaca sauce until everything looks glossy and well coated. Serve up in warmed pasta bowls, with a final flourish of olive oil - but of course! - and perhaps some grated parmesan. Comfort food heaven!