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<h1 itemprop="name" class="name">ONE-PAN ORECCHIETTE PUTTANESCA</h1>
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<b>Servings: </b><span itemprop="">4</span>
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<b>Source: </b>
<span itemprop="author">Ottolenghi Flavour - pg. 139</span>
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<h3 class="subhead">Ingredients</h3>
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<p class="line" itemprop="recipeIngredient"><strong>50</strong>ml olive oil, plus 2 tbsp to serve</p><p class="line" itemprop="recipeIngredient"><strong>6</strong> garlic cloves, crushed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> × 400g tin of chickpeas, drained well and patted dry (240g)</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp hot smoked paprika</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp ground cumin</p><p class="line" itemprop="recipeIngredient"><strong>¾</strong> tbsp tomato paste</p><p class="line" itemprop="recipeIngredient"><strong>40</strong>g parsley, roughly chopped</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp lemon zest</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tbsp baby capers</p><p class="line" itemprop="recipeIngredient"><strong>125</strong>g Nocellara olives (or another green olive), pitted and roughly chopped in half (80g)</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g small, sweet cherry tomatoes</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp caster sugar</p><p class="line" itemprop="recipeIngredient"><strong>½</strong> tbsp caraway seeds, lightly toasted and crushed</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g dried orecchiette</p><p class="line" itemprop="recipeIngredient"><strong>500</strong>ml vegetable or chicken stock</p><p class="line" itemprop="recipeIngredient">salt and black pepper</p>
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<h3 class="subhead">Description</h3>
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<p>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<br/>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.<br/></p>
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<h3 class="subhead">Directions</h3>
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<p class="line">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.</p><p class="line">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.</p><p class="line">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.</p>
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