Fast one-pan puttanesca pasta

Name: Fast one-pan puttanesca pasta
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 1/2 tsp dried chilli flakes, plus extra to serve; 8 anchovies in oil, drained; 100g pitted black olives; 1.5L (6 cups) vegetable stock; 500g vine-ripened cherry tomatoes; 500g spaghetti; 100g baby spinach leaves; Finely grated zest and juice of 1 lemon; 1/2 bunch basil, leaves picked; 60g pecorino pepato (studded with black peppercorns), finely grated; 2 buffalo mozzarella, torn

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by Valli Little

delicious. team

Sep 17, 2016

This vegetarian pasta recipe is a one-pan triumph that makes for a quick and easy mid-week meal.

1/4 cup (60ml) extra virgin olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
1/2 tsp dried chilli flakes, plus extra to serve
8 anchovies in oil, drained
100g pitted black olives
1.5L (6 cups) vegetable stock
500g vine-ripened cherry tomatoes
500g spaghetti
100g baby spinach leaves
Finely grated zest and juice of 1 lemon
1/2 bunch basil, leaves picked
60g pecorino pepato (studded with black peppercorns), finely grated
2 buffalo mozzarella, torn

Method

1.

Heat oil in a large, deep frypan over medium heat. Add onion, garlic, chilli, anchovies and olives, and cook, stirring, for 4-5 minutes until softened.
2.

Add stock, tomato and spaghetti. Arrange spinach leaves over the top of the pasta to cover.
3.

Bring to a simmer, then cook, shaking pan occasionally so the pasta doesn’t stick, for 12 minutes or until pasta is al dente and the sauce has thickened.
4.

Stir in lemon juice and season to taste.
5.

Divide pasta among serving bowls and scatter with basil leaves, cheeses, lemon zest and extra chilli flakes to serve.