Pasta puttanesca

­Do you also sometimes struggle to come up with new dishes every day? The One-Pot Calendar gives you a new recipe every day. How convenient.

Pasta puttanesca is the perfect weekday meal. It’s on the table in no time, but has an incredible amount of flavor thanks to the capers, olives and anchovies.

Method

Cut the shallots into thin half rings. Remove the stems from the capers and roughly chop them. Halve the olives and cut the anchovies into pieces. Bring a large pot of water with some salt to the boil. Cut a cross in the top of each tomato. Submerge the tomatoes in the boiling water for about 15 seconds. Rinse them under cold water and remove the skin with a small knife. Cut the tomatoes into quarters and remove the seeds. Roughly chop the flesh.

Cook the pasta until al dente in the remaining boiling water. Drain the pasta. Crush the garlic into a pulp using the broad side of your chef’s knife. Heat a generous splash of olive oil in a large pan. Add the shallots, garlic, capers, olives, anchovies and tomatoes. Sauté everything over medium heat for about 5 minutes. Stir regularly until a lovely sauce forms. Stir in the pasta and grind plenty of pepper over it. Stir in the chopped flat-leaf parsley. Transfer the dish to a large serving bowl, sprinkle generously with grated Parmesan and serve immediately.

One-Pot Calendar
Anya van de Wetering
€ 19,99
SNOR Publishing

Cover image: Studi0 Boot