You’ve just arrived home from a busy day, there’s laundry hanging everywhere, kids screaming everywhere, The Man conveniently no where, what can you make in under 10 minutes without hitting the shops?
The ULTIMATE store cupboard dinner: Pasta Puttanesca
Serves 6
Ingredients:
8 ounces, spaghetti
2 tablespoons olive oil
1/2 whole red onion, Sliced
1 tin whole peeled tomatoes
3/4 cups white wine
2 cloves garlic
4 whole anchovy filets
1/2 cup (heaped) pitted olives
12 basil leaves, roughly torn (optional)
4 ounces, parmesan cheese (optional)
Directions:
1. Cook pasta according to packet instructions.
2. Finely chop the garlic, anchovies, and olives. Grate the parmesan cheese.
3. Heat olive oil in a pan over medium-high heat. Add sliced red onions and cook until slightly caramelised. Add the tomatoes, roughly squish these with the wooden spoon and cook for a couple of minutes. Pour in the wine and cook for another two minutes, then add the garlic/anchovy/olive mixture. Stir and continue cooking for a few minutes, or until sauce has thickened slightly. Add salt and pepper to taste.
4. Drain pasta and add to the pan, toss to coat the pasta in the sauce.
5. Serve with the torn basil leaves and parmesan sprinkled over the top (if using).
Recipe adapted from The Pioneer Woman
