One‑pot puttanesca: A deliciously simple weeknight meal

This recipe by Christina Soteriou, a renowned chef and culinary author, was published on the Mob Kitchen website. Christina describes it as "the perfect solution for a simple mid-week dinner that tastes amazing." As the author herself says: "If you love lazy, one-pot meals that are rich in fibre and protein, try my version of puttanesca pasta. We've got aromatic tomato sauce and tasty pantry staples like artichokes, olives, chickpeas, and capers."

Christina starts by pouring olive oil into a pan, then adds sliced onions and seasons them with a pinch of salt. Once the onions begin to brown, she adds a tablespoon of tomato paste, a tablespoon of freshly grated ginger, and chili flakes. She mixes everything, then adds a can of chopped tomatoes. After heating the tomatoes, she adds Kalamata olives, a vegetable bouillon cube, a handful of capers, and balsamic vinegar to taste.

Next, she adds pasta, chopped artichokes, and a cup of water (about 250 mL). She cooks it, then adds a can of chickpeas. She covers the pan with a lid and lets it sit until the ingredients soften. Finally, she adds chili oil and sesame seeds. The dish is ready to serve.

The recipe received mixed reviews. Some praise it for its simplicity, while others suggest cooking the pasta separately to avoid overcooking it.

- Cook the pasta in salted water, then mix it in the pan for a minute or two before it reaches al dente - advises one of the commenters.

Whether you choose to cook the pasta separately or in one pot, this recipe will definitely make it easier to prepare a tasty meal without unnecessary mess in the kitchen. Have you tried this dish yet?