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This one-pot dish makes the prep easier… and washing up quicker! With black olives, salty anchovies and garlicky rice, this puttanesca-inspired dish is a great midweek meal idea. See method
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1. Heat the reserved anchovy oil in a large frying pan over a medium heat. Fry half the anchovies and half the garlic for 1 min. Add the breadcrumbs and cook for another 1 min, stirring, until golden and crisp. Tip into a bowl and set aside.
2. Add the olive oil to the pan and fry the remaining anchovies and garlic over a low heat for 2 mins, stirring. Add the chillies, olives, capers and tomato purée and cook for another 1 min.
3. Stir in the rice and stock, increase the heat and boil rapidly for 1 min, stirring occasionally. Reduce the heat and simmer for 5 mins until reduced by one-quarter and the rice is heated through.
4. Mix the parsley, if using, into the crispy breadcrumbs and scatter over the puttanesca to serve.
See more Recipes to serve 2
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