For more ideas of what to make, check out all of our recipes. Puttanesca Sauce has a sordid backstory. It’s named after the ...

Pasta puttanesca ... sauce, cook it first, then while it’s still hot, give it a few minutes in the sauce to absorb the flavors before serving. It’s a technique I first saw in an Ali Slagle ...

When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste ...

If your sauce becomes too thick before the end of the cooking time, add a dash of boiling water and continue cooking. Tip 3: Use any shaped pasta you like for this recipe - just make sure you keep ...

add the capers and olives to the sauce. Taste to check the seasoning. It might need a little extra salt. Mix well and, as soon as the pasta is done, drain it and throw it in the puttanesca pan.

Don’t get us wrong, we love classic tomato marinara sauce, but once in a while you just want to switch things up—especially when you eat pasta as much as we do. Sometimes the sauce still ...

Long-keeping vegetables and citrus may already be part of your pantry checklist, and garlic and onions, potatoes and sweet ...

If you make the tomato-anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method (all hail the sheet pan!

The fuss-free cooking method — all hail the traybake! — plus the dialled-up flavours – all hail puttanesca! – makes a winning combination. Place the beans, spring onions and tomatoes on a ...

Simmer for 2 minutes, or until the sauce is smooth and thickened. Add the drained gnocchi to the pan, adding an extra splash of water if you prefer a thinner sauce. Slice the pork.

To serve, place a few tablespoons of the spinach sauce on the base of each serving plate, place an egg in the centre and then place the meat around the egg. Garnish with herbs if desired.