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

  • caraway seeds
  • ground cumin
  • garlic
  • lemons
  • parsley
  • orecchiette pasta
  • caster sugar
  • tomato paste
  • cherry tomatoes
  • vegetable stock
  • nocellara olives
  • tinned chickpeas
  • baby capers
  • hot smoked paprika

Where’s the full recipe - why can I only see the ingredients?

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.

  • 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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