Heat a broiler to high with a rack in the highest position. In a medium bowl, season the chicken with the salt. Add 2 tablespoons oil and toss to coat. Transfer to a sheet pan and broil (no need to ...
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 ...
Add the juice of half a lemon and stir that through the sauce. Taste and add salt and fresh ground black pepper and more lemon juice as needed. Transfer the sauce into the pan of pasta and use ...
Season, to taste, with freshly ground black pepper ... 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 ...
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. Stir-fry for 2 to 3 minutes, shower with ...
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!