One Pot Puttanesca

One Pot Puttanesca


Serves 4


2 tablespoons of extra-virgin olive oil

4-6 anchovy fillet

s 1 tablespoon of finely chopped parsley stalks

350 gr of penne or rigatoni

2-3 garlic cloves, bashed with the palm of your hand

2-3 tablespoons of capers, well rinsed

1/4 cup of olives, pitted

1×400 gr tin of tomatoes

1 small piece of pecorino or parmesan rind (optional)

salt and pepper for seasoning (keep in mind that the capers and chives are very salty)

chopped parsley


1.Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume. Add the pasta, capers , olives and stir well. Cover with tinned tomatoes and enough water to make sure all the pasta is submerged.

2. Add you cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente. Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of pecorino or parmigiano and chopped parsley.

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