One pan orecchiette puttanesca

Name: One pan orecchiette puttanesca
Cuisine: European, Italian, Mediterranean
Ingredients: 50ml olive oil, plus 2 tbsp to serve; 6 garlic cloves, crushed; 1 x 400g tin of chickpeas; 2 tsp hot smoked paprika; 2 tsp ground cumin; ¾ tbsp tomato paste; 40g parsley, roughly chopped; 2 tsp lemon zest; 3 tbsp baby capers; 125g Nocellara olives (or another green olive), pitted and roughly chopped in half (80g); 250g small, sweet cherry tomatoes; 2 tsp caster sugar; ½ tbsp caraway seeds, lightly toasted and crushed; 250g dried orecchiette; 500ml vegetable or chicken stock; salt and black pepper

5 steps

Updated at: Tue, 15 Aug 2023 21:22:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories544.2 kcal (27%)

Total Fat25.1 g (36%)

Carbs68.8 g (26%)

Sugars6.4 g (7%)

Protein15.4 g (31%)

Sodium1299.2 mg (65%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

50mlolive oil

plus 2 tbsp to serve

6garlic cloves

crushed

1 x 400gtin of chickpeas

2 tsphot smoked paprika

2 tspground cumin

¾ Tbsptomato paste

40gparsley

roughly chopped

2 tsplemon zest

3 Tbspbaby capers

125gNocellara olives

or another green olive, pitted and roughly chopped in half

250gcherry tomatoes

small, sweet

2 tspcaster sugar

½ Tbspcaraway seeds

lightly toasted and crushed

250gdried orecchiette

500mlvegetable stock

or chicken

salt

black pepper

Instructions

Step 1

1. Put the first six ingredients and ½ teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for 12 minutes, 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.

Step 2

Remove one-third of the chickpeas and set aside to use as a garnish.

Step 3

2. In a small bowl, combine the parsley, lemon zest, capers and olives. Add two-thirds of the parsley mixture to the sauté pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium-high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12-14 minutes, or until the pasta is al dente.

Step 4

3. Stir in the remaining parsley mixture, drizzle with the remaining

Step 5

2 tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.