Fast one-pan puttanesca pasta
Serves 2 | total time
- 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
- 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.