One-pan orecchiette puttanesca from Ottolenghi Flavour / Flavor (page 139) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, and green olives for nocellara olives.

  • Bessp on April 10, 2026

    I had this as part of a cookbook club I'm in, so I didn't actually cook it myself. The chef was disappointed in the heat this brought, but I thought it was a pretty good level. I love the shape of the orecchiette, I think it's perfect for this dish. I'm not the biggest fan of olives, but they work here.

  • Stephenn31 on September 08, 2025

    A nice warming fall dish. The pasta cooking time was about right for me, though I eyeballed the amount of water and had to take the lid off at the end to let some of it evaporate. Interesting mix of spices, for a different type of pasta dish. Nice that it all comes together in one pan for less cleanup.

  • lholtzman on December 07, 2023

    Pretty spicy. Use regular paprika or less hot paprika if looking for less of a kick. My pasta cooked in 12 minutes over medium heat on a gas stove.

  • MariaSwe on January 24, 2022

    I started off with a mistake as I minced the garlic instead of just crushing it, so I had to lower the temperature in the initial stage and my chickpeas didn't really crisp up. I also couldn't be bothered to pit and chop my olives so I just put them in whole. Other than that made as intended and I thought it was great. The pasta cooked in the specified time and I used homemade vegetable stock. Everyone liked it.

  • Apollonia on December 16, 2021

    Sorry to say not a great hit for us. As others have commented, the pasta took a lot longer to cook than the recipe stated, which really lowered the brightness of the dish. The spicing was a bit heavy, too. In the end it tasted fine, but would not be a repeat.

  • davidrosam on January 06, 2021

    We liked this a lot. I'll make it again, even if 12-14 minutes is a little too short with the orecchiette I used. I halved the recipe, and it may have benefitted from more stock (I used chicken, FWIW).

  • luluf on September 25, 2020

    This was nice but I don't know if I would do It again. It was really quick to prepare but my pasta took 22 minutes to cook rather than 12-14 minutes so I felt that the other ingredients were overcooked, particularly the tomatoes. It might work better with fresh pasta and leaving the lid off so the sauce thickens in the shorter cooking time.

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