Simple One-Pot Puttanesca

Peel and finely slice the red onion[s]

Heat a large pot (big enough to fit all your ingredients inside and with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced red onion, 1 tsp [2 tsp] of sugar and a pinch of salt and cook for 3-5 min or until softened but not coloured

Meanwhile, boil a kettle

Slice the black olives finely

Grate the Italian hard cheese

Peel and finely chop (or grate) the garlic

Add 500ml [1L] boiled water to the softened onions and stir in the veg stock mix

Increase the heat to high and bring to the boil

Once the stock is boiling, reduce the heat to medium and add the linguine (you can break it in half if it doesn't fit)

Add the chopped tomatoes, chopped garlic, capers, sliced olives and chilli flakes (can't handle the heat? Go easy!)

Tip: Push the pasta into the liquid fully, so it cooks!

Add 2 tbsp [4 tbsp] olive oil and a generous amount of black pepper

Cover with a lid and cook for 5-8 min or until the linguine is cooked

Tip: Keep checking that the linguine has not stuck to the base of the pot and stir if needed

Once the linguine is cooked, remove the lid and stir continuously for 3-5 min or until a sauce forms, adding more water if it looks too dry

Tip: Stirring the sauce releases the starch from the pasta making it naturally creamier

Meanwhile, chop the chives finely

Once done, remove the cooked linguine and sauce from the heat and stir in half of the chopped chives and half of the grated Italian hard cheese (save some for garnish!) – this is your puttanesca