Name: Pasta puttanesca
Total time: 15 min
Yield: Serves 1
Ingredients: 2 anchovies, chopped; a pinch (optional) chilli flakes; 1 tbsp nonpareille capers; 8 black olives, stoned and sliced; 2 vine-ripened tomatoes, diced; 4 sun-dried tomatoes, sliced; such as riccioli 100g short pasta; 2 tbsp olive oil; 1 clove garlic, crushed; a handful of leaves basil; 200-400ml vegetable or chicken stock

Pasta puttanesca in a bowl with basil leaves

2 anchovies
chopped
a pinch (optional) chilli flakes
1 tbsp nonpareille capers
8 black olives
stoned and sliced
2 vine-ripened tomatoes
diced
4 sun-dried tomatoes
sliced
such as riccioli 100g short pasta
2 tbsp olive oil
1 clove garlic
crushed
a handful of leaves basil
200-400ml vegetable or chicken stock

Method

step 1
Put everything except the stock in a small pan with a small pinch of salt, and a good grind of black pepper.
step 2
Add enough stock to just cover the pasta: how much will depend on how big the pan is. Bring to a gentle simmer. Cook for 8-12 minutes, stirring the pasta occasionally to coat in the sauce.
step 3
Simmer until the pasta is tender and the liquid reduced to a sauce. Serve with more basil if you like.