Puttanesca-Style Sauce With Fresh Orecchiette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and finely slice (don't chop!) your garlic

Chop your black olives in half

Chop your parsley finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced garlic and cook for 1-2 min or until fragrant

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Once fragrant, add your capers and halved olives to the pan and cook for a further 1-2 min

Add your chopped tomatoes and vegetable stock mix with 50ml [60ml] [75ml] boiled water, a generous pinch of salt and a pinch of sugar

Bring to the boil over a high heat, then reduce the heat to medium-high and cook for 2-3 min further or until the sauce starts to thicken

Once the sauce has thickened, add the drained orecchiette to the pan with half the chopped parsley (save the rest for garnish!) and a generous grind of black pepper

Give everything a good mix up until the pasta is coated in the sauce – this is your puttanesca-style sauce with fresh orecchiette

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!