From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html | 266 ++++++++++++++++++++++++++++ 1 file changed, 266 insertions(+) create mode 100644 Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html (limited to 'Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html') diff --git a/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html b/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html new file mode 100644 index 0000000..406aea4 --- /dev/null +++ b/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html @@ -0,0 +1,266 @@ + + + + + + + + +
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ONE-PAN ORECCHIETTE PUTTANESCA

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Ingredients

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50ml olive oil, plus 2 tbsp to serve

6 garlic cloves, crushed

1 × 400g tin of chickpeas, drained well and patted dry (240g)

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

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Description

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This is a sweetened version of puttanesca - the famous pasta sauce from Naples 'in the style of the prostitute' - minus the anchovies, plus chickpeas and
spices. It's quick and super practical to make because the pasta actually cooks in the sauce. Try it, and you may not feel the need to boil pasta ever again.

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Directions

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

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.

3. Stir in the remaining parsley mixture, drizzle with the remaining tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.

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