Stranger Foods

One-pan orecchiette puttanesca

Serves 4 | Prep 10 mins | Cook 30 mins

This is a sweetened version of puttanesca a the famous pasta sauce from Naples ain the style of the prostitutea a minus the anchovies, plus chickpeas and spices. Itas quick and super practical to make because the pasta actually cooks in the sauce. Try it, and you may not feel the need to boil pasta ever again.

Source: SIMPLE by Ottolenghi

Ingredients

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Imperial

x0.5

50 ml olive oil, plus 2 tbsp to serve
6 cloves garlic, crushed
1x 400 g tin chickpeas, drained well and patted dry
2 tsp hot smoked paprika
2 tsp ground cumin
¾ tbsp tomato paste
40 g parsley, roughly chopped
2 tsp lemon zest
3 tbsp baby capers
125 g Nocellara olives (or another green olive), pitted and roughly chopped in half
250 g small, sweet cherry tomatoes
2 tsp caster sugar
½ tbsp caraway seeds, lightly toasted and crushed
250 g dried orecchiette
500 ml vegetable or chicken stock
salt and black pepper

Instructions

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Put the first six ingredients and ½ teaspoon of salt into a large saute pan, for which you have a lid, and place on a medium-high heat. Fry for , stirring every now and then, until the chickpeas are slightly crisp - you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish.
In a small bowl, combine the parsley, lemon zest, capers and olives. Add two-thirds of the parsley mixture to the saute pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for on a medium-high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200 ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for , or until the pasta is al dente.
Stir in the remaining parsley mixture, drizzle with the remaining 2 tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.

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