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

Place on the top shelf of the oven for 12–14 minutes, or until golden brown. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the onion and ...

Tip 3: Use any shaped pasta you like for this recipe - just make sure you keep the quantities the same. Tip 4: It’s easy to turn this recipe into a supper for two by halving the ingredients.

Pasta puttanesca is a weeknight staple in our house ... It’s a technique I first saw in an Ali Slagle recipe in The New York Times, and I’ve been riffing on it ever since.

“There’s nothing quicker or easier than a spaghetti alla puttanesca,” says award-winning Italian chef Anna Del Conte. “Grab a big bowl, turn on the television and you can be done in less ...

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!

Add about a third to the puttanesca sauce and stir it in ... and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe content from ...

Peel and finely chop the onion and the garlic. Wash and cut the cherry tomatoes into quarters. Roughly chop the olives and the capers. Zest the lemon; set the lemon itself aside for now, you will ...

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 ...

Season with pepper and toss again. Season lamb chops with pepper and a squeeze of lemon juice. Serve lamb with dressed puntarelle alla Romana alongside.