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Katy's Puttanesca

Katy's Puttanesca


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)


  1. Heat the oil in a large frying pan on a moderate heat.

  2. When hot add the onion and sauté for 8 mins until soft and sweet.

  3. Add the garlic, chilli + anchovies and continue for 5 mins. Turn the heat down if things are starting to catch.

  4. Add the tomato paste, tinned toms, sugar, balsamic + seasoning and bring to a simmer.

  5. Simmer very gently for 15 mins, and add the baby capers and chopped olives towards the end of the cooking time.

  6. Meanwhile bring a pot of salted water to the boil.

  7. Shred the chard, or spinach, and place in a colander over the sink.

  8. Cook the pasta (as per the packets instructions) then drain over the char - ultimate #foodhack!

  9. Toss the wilted greens and cooked pasta through the putanesacca sauce until well coated.

  10. Serve up (warm plates guys), and don’t resist that final (generous) drizzle of olive oil… I know we can’t!

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