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Storecupboard puttanesca rice recipe

Storecupboard puttanesca rice recipe

8 ratings

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

  • Serves 2
  • Takes 15 mins
  • 393 calories / serving


  • 30g tinned anchovies, drained and finely chopped, oil reserved
  • 2 garlic cloves, thinly sliced
  • 1 slice of bread, blitzed into crumbs
  • 1 tbsp olive oil
  • 1 tsp crushed chillies
  • 50g pitted black olives, roughly chopped
  • 1 tbsp capers, drained
  • 4 tbsp tomato purée
  • 250g pack microwaveable basmati rice (or 250g leftover cooked rice)
  • ½ reduced-salt vegetable stock cube, made up to 350ml
  • 10g fresh parsley, chopped (optional)
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 12%
  • Sugars

    5g 6%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 51.9g Protein 10.6g Fibre 4.9g


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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