Guest chef

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!

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Fast one-pan puttanesca pasta

  • Serves 2
  • Total time 20 mins
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Fast one-pan puttanesca pasta
Fast one-pan puttanesca pasta

step by step

  • 1Put 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.
  • 2As 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.
  • 3Divide between 2 bowls with extra basil leaves and Parmesan.
  • Recipe photograph by Tara Fisher

You will need

  • 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

+ Nutritional Information