One-Pan Spaghetti Puttanesca

By Leite's Culinaria

Ingredients

11 1/2 ounces dried spaghetti
1 medium (8 oz) yellow onion (diced)
3 garlic cloves (sliced)
One (3 1/4-oz) can pitted black olives (drained and halved)
2 tablespoons capers (coarsely chopped)
2 tablespoons raisins
A pinch of red pepper flakes (optional)
4 tablespoons olive oil
One (14-oz) can cherry tomatoes (or substitute fresh cherry tomatoes)
2 tablespoons tomato paste
2 3/4 cups warm chicken stock
One (5 1/2-oz) can sardines in oil (drained and oil reserved)
Salt and freshly ground black pepper
A few sprigs of fresh flat-leaf parsley (chopped)

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 425°F (220°C).

Place the spaghetti in a roasting pan or 9- by 13-inch baking dish, then scatter over the onion, garlic, olives, capers, raisins, and hot red pepper akes, if using. Pour in the olive oil, massaging it over the spaghetti to ensure it is coated.

Add the cherry tomatoes in their sauce, tomato paste, warm chicken stock, sardines, and season with salt and black pepper. Use a fork to mix all the ingredients together, breaking up the sardines a little as you do (but keep them fairly chunky). Drizzle the oil from the sardines over the top. The spaghetti should be submerged below the liquid by about 1/2 inch (12 mm).

Place the roasting pan in the preheated oven and bake for 30 minutes, then remove and leave to rest for 5 minutes to allow the pasta to nish cooking and absorb the last of the liquid.

Once done, use a fork to loosen the spaghetti and garnish with freshly chopped parsley. If it's too thick, feel free to add a splash of hot water, or if too loose, leave it in the oven for 5 minutes more.