Combine anchovies, olives, and capers to make the briny Italian favorite: Puttanesca sauce. It’s great served over fresh ...

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 ...

Anchovies, capers and sun-dried tomatoes bring big flavors to the tomato sauce in this pasta puttanesca. The dish works well ...

Drain well, return to the pan and toss with a dash of olive oil. When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers ...

The fuss-free cooking method – all hail the traybake! – plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.

“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 ...