Rainy weeknight supper perfection. 2 pots, 25 mins, store cupboard staple ingredients. Comfort food with the boldest of flavour games. Katy you dream cook, you.
This recipe serves 2 - generously
10 mins prep
25 mins cooking
Kit list: 2 saucepans, 1 colander
1 tbsp olive oil
1/2 red onion, finely diced
4 cloves garlic, finely sliced
1 red chilli, finely chopped (or 1 tsp chilli flakes)
4 anchovies, opt.
2 tsp tomato paste
1 tsp sugar
1 tbsp balsamic
2 tsp baby capers
2 tbsp black olives, sliced
1 tin chopped tomatoes + 1/2 tin water
Pinch of salt + pepper
125g pasta - we love red lentil penne
Large handful of rainbow chard (or spinach)
Heat the oil in a large frying pan on a moderate heat.
When hot add the onion and sauté for 8 mins until soft and sweet.
Add the garlic, chilli + anchovies and continue for 5 mins. Turn the heat down if things are starting to catch.
Add the tomato paste, tinned toms, sugar, balsamic + seasoning and bring to a simmer.
Simmer very gently for 15 mins, and add the baby capers and chopped olives towards the end of the cooking time.
Meanwhile bring a pot of salted water to the boil.
Shred the chard, or spinach, and place in a colander over the sink.
Cook the pasta (as per the packets instructions) then drain over the char - ultimate #foodhack!
Toss the wilted greens and cooked pasta through the putanesacca sauce until well coated.
Serve up (warm plates guys), and don’t resist that final (generous) drizzle of olive oil… I know we can’t!