One Pot Puttanesca
All from scratch and on the table in 45 minutes. Penne or Fusilli pasta work really well for this “one pot” mid week family favourite. No separate cooking of pasta and sauce – all cooks perfectly together
When you are ready to start – Turn the oven on to 190 degrees Celsius and boil the kettle. Drain the oil from the anchovy fillets into the oven proof dish then add the whole garlic cloves, cherry tomatoes, chopped basil stalks and the chilli or chilli flakes. Pop into the oven and leave everything in there for 20 minutes.
Whilst the dish is in the oven weigh the pasta into a bowl or pyrex jug, add the salt and dried herbs and pour over the boiling water.
Take the hot dish from the oven and use a fork to gently squash the garlic and remove the skins, squash the chilli and remove the core, give everything a stir then add first the anchovy fillets, breaking them up with a fork before pouring in the pasta and water then all the other ingredients, reserving a handful of basil leaves to sprinkle over the finished dish.
Stir really well then back into the oven to finish cooking for 25 minutes uncovered.
Take from the oven, stir through before scattering over the rest of the basil and adding a generous grating of parmesan cheese
Oven to table – serve onto warm plates
TIP: To save fuel turn the oven off ten minutes before the finished cooking time. The residual heat will complete the cooking of the dish.
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