One Pot Pasta Puttanesca

Ingredients

• 1 can tinned anchovies (50g)
• 120 g spaghetti
• 1 can chopped tomatoes (400g)
• 2 tbsp olives (sliced - optional)
• 2 tbsp capers
• 1/2 tsp smoked paprika
• 1/2 tsp crushed chilli
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp garlic granules

Instructions

1. 1

   Open the tinned anchovies and pour the entire contents (anchovies and oil) into 9-10 inch frying pan / skillet that has a lid.Give the anchovies a nudge with a spatula to separate them. The anchovies will disintegrate when cooking so it is fine to leave them whole.Then give the pan a swirl so the bottom is covered with the oil.

2. 2

   Break the spaghetti in half and add. Pour over the tinned tomatoes. Fill the empty tomato can about a third full with water, give it a swirl to rinse and add to the pan. Add the seasoning, capers and olives (if using). Do not add salt.

3. 3

   Put the lid on, bring to a gentle simmer, then turn the heat right down so the liquid is barely bubbling and leave for 10 minutes.

4. 4

   Give the spaghetti a nudge to break the pieces apart and to stop it sticking.You need to be quite gentle here as the pasta would have started to soften, but will be quite delicate and easily snapped. There should still be some liquid in the pan, if it is starting to look dry add a little more water.

5. 5

   Put the lid back on and let it cook for another 10 minutes.

6. 6

   Check to see that the pasta is cooked. If it needs a bit longer, you can add an extra splash of water and put the lid back for a few minutes more. If the sauce is looking too wet then simmer with the lid off for another minute.

7. 7

   When you are happy that the pasta is soft enough, taste and season with pepper as needed. The sauce will still be quite loose, but it will rapidly thicken and coat the pasta as soon as it starts to cool.I like to add and stir through a knob of butter at this stage for a really rich sauce.