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Fast one-pan puttanesca pasta
Serves: 2
Total time: 
Recipe photograph by Tara Fisher
Fast one-pan puttanesca pasta
Recipe by Lucy Jessop
Serves: 2
Total time:
See more recipes
Nutritional information (per serving)
Calories
630Kcal
Fat
26gr
Saturates
6gr
Carbs
71gr
Sugars
10gr
Fibre
12gr
Protein
23gr
Salt
4.1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 175g good-quality dried spaghetti, we used De Cecco
- 2 garlic cloves, finely chopped
- 6 anchovies in olive oil, chopped, plus 1 tbsp of the oil
- a large pinch of crushed dried chilli flakes
- 1 x 400g tin peeled cherry tomatoes
- 1 x 28g pack basil, stalks chopped and leaves separated
- 450ml hot vegetable stock
- 100g pitted Kalamata olives, drained and halved
- 1 tbsp capers, drained and roughly chopped
- 25g Parmesan, finely grated
Step by step
- Put the spaghetti, garlic, anchovies, anchovy oil, chilli flakes, tomatoes and basil stalks into a large saucepan with a generous amount of pepper and a pinch of salt. Add the stock to the pan; bring to the boil, submerging the pasta as soon as you can, without breaking it. Stir well.
- As soon as it is boiling, set the timer for 10-12 minutes, stirring occasionally until the pasta is cooked and the liquid has turned into a thick tomato sauce. Take off the heat, stir through the olives and capers; tear in most of the basil leaves.
- Divide between 2 bowls with extra basil leaves and Parmesan.