Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe: Grilled Lemongrass Chicken Lettuce Wraps

Posted on November 10, 2012 by edibletcetera

A Nigel Slater recipe, this is my kind of finger food; fiery, fragrant, citrusy nuggets of grilled chicken (or beef, or pork) wrapped in a soft lettuce leaf – just big enough for one or two bites.

It’s also very easy to make – once you’ve assembled all the marinade ingredients, combine everything in a Ziploc bag or shallow dish, cover and chill for a minimum of 30 mins – up to 24 hrs.

You can grill outside or under the broiler/oven grill but I prefer to use a very heavy cast-iron ridge-based stovetop pan. The one I use is made in the USA by ‘Lodge’ -(for non-US readers, I’m sure you have something similar over there) and they’re a worthwhile investment as they aren’t expensive and you’ll have it for years; they retain the heat really well and you’ll get those nice crisscross scorch marks on the meat.

I like to use grape-seed oil – it has a high smoke point which makes it perfect for cooking at high temperatures.

GRILLED LEMONGRASS CHICKEN LETTUCE WRAPS

(Serves 1 or 2-4 as an appetizer)

Ingredients:

8 oz (250g) of organic boneless chicken breast or thigh meat

Groundnut or grape-seed oil

Lime for squeezing

Soft (Butter) lettuce leaves

For the marinade:

One stalk of lemongrass, chopped

Juice of 2 large limes

3 cloves of garlic, peeled and crushed

2 large or 4 small shallots, finely chopped

One tablespoon of nam-pla (Thai fish sauce)

One teaspoon of sugar

2 small hot red chilies, sliced finely

One tablespoon of groundnut or grape-seed oil

One tablespoon of toasted sesame oil

One teaspoon of sesame seeds

Action:

Slice the chicken into one-or-two-bite sized chunks. Put the chicken in a shallow dish or a Ziploc bag. Combine all the marinade ingredients together and add to the chicken, making sure everything is well coated.

The marinade is pretty pungent so if you’re marinating in a dish be sure it’s well sealed. Chill in the fridge for at least 30 minutes and up to 24 hours.

Brush a heavy grill pan with grape-seed or groundnut oil and when really hot, add the chicken pieces (don’t overcrowd them or they wont brown, they’ll steam) – cook a couple of minutes each side until fragrant and golden and no longer pink in the middle.

Eat immediately with a squeeze of fresh lime, each piece wrapped in a lettuce leaf.

Posted in Indian & Asian Cuisine, Poultry, Salads & Appetizers | 9 Comments

Recipe: Fresh Fig Tart with Goat Cheese, Honey & Thyme

Posted on November 4, 2012 by edibletcetera

As fresh figs are still very much in season, here’s another simple recipe that you can throw together quickly as long as you have some frozen puff pastry in your freezer. I always keep puff pastry sheets in mine as it’s so versatile and can be used to create all sorts of last minute sweet or savory edibles to feed unexpected guests.

Apart from the puff pastry, the ingredients are basically the same as the recipe for grilled figs with goat cheese, honey and thyme from July 2011…. this just takes it to another level.

I’ve decided that it can serve as either an appetizer or dessert; so I feel slightly off the hook for having posted more recipes in the dessert category than any other, so far!

Note – preheating a large baking sheet in the oven to put the tart on will ensure a crisp pastry base and pricking the pastry before filling the tart will stop it from ballooning and dislodging the toppings.

Fresh Fig & Goat Cheese Tart with Honey & Thyme

FRESH FIG AND GOAT CHEESE TART with HONEY & THYME

(Serves 4-6)

Ingredients:

8-10 ripe purple figs

2.5 oz (70g) of soft mild goat cheese

A sprig of fresh thyme – leaves only

A tablespoon of clear honey

A squeeze of lemon from a lemon quarter

A 12 x 12 in (300mm x 300mm) rolled out square of defrosted puff pastry

Beaten egg

Action:

Pre-heat the oven to 400F (200C) and place a large baking sheet in the oven to heat up.

Lightly butter or oil a second rimmed baking sheet and lay the puff pastry sheet in the center. Brush the edges with a little beaten egg and roll them over approx ½ inch (12mm) on all sides. Prick the base with a fork.

Crumble the goat cheese and scatter it over the pastry base. Snip off the fig stalks then slice each fig into three. Arrange the sliced figs on top of the goat cheese. Strip the leaves off a sprig of thyme and scatter them over.

Give everything a good squeeze of lemon juice then drizzle with the honey, avoiding the pastry edges.

Brush the edges with any remaining beaten egg and place the tart on its baking sheet, on top of the larger pre-heated sheet – bake for approx 20 minutes.

Eat while still very warm. Serving some crème fraiche on the side might be considered gluttonous but will take it into the dessert realm, if that’s what you want.

Posted in Desserts, Salads & Appetizers, Vegetables / Vegetarian | 4 Comments

Recipe: Smoked Fish Chowder

Posted on October 27, 2012 by edibletcetera

This is an easy, hearty main course soup – a delicious, complete meal in a bowl that tastes even better the next day. A perfect cold weather soup.

I started making this way back in the 80’s when I still lived in the UK and fresh, uncooked, oak-smoked haddock was available everywhere (and still is) – so, if you can get your hands on smoked haddock or cod, use that.

I’ve adapted it over here in the US by using smoked whitefish which is excellent and quite readily available, especially in the Great Lakes region – but as it’s pre-cooked, it lacks the big, soft, juicy flakes of a really good British smoked fish. Using fresh cod in this recipe will make up for that.

Serve it with some hot, fragrant, buttery, herby garlic bread.

SMOKED FISH CHOWDER

(Serves 6)

Ingredients:

3 medium sized leeks, white and tender green parts only, cleaned and shredded

1 fat clove of garlic, finely chopped

8 oz (228g) of lean smoked bacon, pancetta or ham, chopped

1/2 teaspoon of dried marjoram

2 tablespoons of extra-v olive oil

28 oz (800g) of chopped canned tomatoes including all their juice

10 oz (285g) of small red potatoes – washed, left unpeeled and cut into smallish chunks

2 pints (1.15ltr) of chicken or vegetable stock

1 cup measure (228ml) of defrosted sweetcorn kernels

1.5 lbs (.70 kilo) of fresh cod or similar firm white fish, cut into 2 inch (50mm) chunks

4-6 oz (115-170g) of smoked haddock, cod or whitefish

Optional pinch (or more) of dried red chili flakes

Sea salt, freshly ground black pepper

Chopped fresh parsley

Action:

In a large heavy pan with a lid, heat the olive oil and sauté the leeks, garlic, bacon (or ham) and marjoram for approx 4 minutes; reduce the heat to low, put the lid on and allow it to sweat until the leeks are tender – approx 10 minutes.

Add the stock, cubed potatoes, canned tomatoes, sweetcorn and chili flakes if using. Simmer, covered until the potatoes are just tender. Give it a good grind of sea salt and black pepper to taste.

Carefully add all the fish and simmer very gently until the the cod (or whatever you’re using) becomes opaque, approx 10 minutes. Stir very gently, check the seasoning once more then serve in hot bowls with chopped fresh parsley scattered over.

Not only does this taste better on days 2 and three, it also freezes well – re-heat very, very gently and be careful not to over-stir or you’ll break up the fish pieces.

Posted in Fish & Seafood, Soups | 3 Comments

Recipe – Cauliflower Cheese (au Gratin)

Posted on October 21, 2012 by edibletcetera

The other day I went into my blog to categorize all my past postings only to discover that they were weighted rather heavily towards desserts and were embarrassingly light on the veg side, despite the fact that I don’t eat puddings very often (really, I don’t). So here’s a recipe to balance things out a bit; something Mum used to make that falls into my personal comfort food category.

Cauliflower au Gratin stands alone as a lovely vegetarian dish and makes a perfect side for roast beef, pork or lamb. You can make it with your favorite cheese – whether that’s of the blue, goat or American processed variety but you won’t ever catch me using the latter.

I always make it with a combination of aged Gruyere and a good Parmigiano Reggiano. Gruyere melts really well and had a wonderfully rich, unctuous quality.

I take a shortcut through the sauce bit in a way that would probably make purists shudder but I don’t particularly care as I’m looking for a great result that takes less time.

CAULIFLOWER au GRATIN

(Serves 4 as a side dish)

Ingredients:

1 medium sized head of cauliflower, trimmed of leaves and cut into equal sized florets

2 tablespoons of butter

2 tablespoons of plain/all-purpose flour

1 cup or 8 fl oz (228ml) of milk

6 oz (170g) of shredded gruyere

A pinch of nutmeg

One bay leaf

Half of a small peeled onion

Sea salt, freshly ground black pepper

One or two ounces (28-56gm) of finely grated Parmigiano Reggiano

2 tablespoons of fresh breadcrumbs

Action:

Cut the cauliflower into small florets and steam them until just tender. Put them in a buttered gratin dish or divide between 4 individual gratin dishes and set aside.

To prepare the sauce; put everything else minus the cheese, into a heavy saucepan then bring it to a low simmer, whisking all the time with a balloon whisk. Once everything is smooth and bubbling slightly, allow it to cook like this for two minutes. The advantage of making the sauce this way is that you can add more flour or milk if you prefer a thinner or thicker sauce, as long as you keep whisking.

Remove from the heat and discard the bay leaf and onion. Immediately add the shredded Gruyere, stirring well until the cheese has melted. Check the seasoning.

Pour the sauce over the cauliflower then sprinkle generously with grated Parmesan and breadcrumbs.

Either brown under a hot grill or bake for 25 minutes at 350°F (180°C), until golden.

Posted in Vegetables / Vegetarian | 5 Comments

Recipe: Oven-Baked Risotto with Porcini, Prosciutto & Peas

Posted on October 14, 2012 by edibletcetera

A traditional creamy Italian Risotto has to be one of the ultimate comfort foods.

Whether it contains saffron and veal bone marrow (Risotto Milanese), or just a good Chianti and lots of freshly grated Parmigiano Reggiano, it requires standing over the stove-top for 18-20 minutes as you add hot liquid in small increments, stirring until each addition is absorbed.

Not everyone wants to spend time doing that so here’s an alternative version where you prepare the risotto in the usual way but add all the hot stock at once then stick it in a blasting hot oven for approx 20 minutes, freeing you up to do other stuff.

You’ll need an ovenproof sauté pan or a fairly shallow stovetop-to-oven saucepan.

In this version, I’ve used dried porcini mushrooms (hand-picked by me of course), shredded prosciutto and fresh peas for a shot of color. Dried porcini mushrooms are available in good supermarkets and specialty food shops.

Vegetarians can leave out the prosciutto and substitute vegetable broth for chicken broth. Perhaps try adding some sliced fresh portobello or small brown chestnut/crimini mushrooms to replace the prosciutto.

A completely optional luxury would be to drizzle a little black or white truffle oil over each serving.

Oven-Baked Risotto

OVEN-BAKED RISOTTO with PORCINI, PROSCIUTTO & PEAS

(4 main course servings)

Ingredients:

1 oz (28.5g) of dried porcini mushrooms, soaked in 2 cups (455ml) of hot water

4 oz (114g) of sliced prosciutto or fresh brown mushrooms

½ cup (114ml) of cooked peas

1 tablespoon of butter

1 tablespoon of extra-v olive oil

1 ½ cups (measuring 340ml in a measuring jug) of Arborio/risotto rice

3 shallots, finely chopped

½ glass of dry white wine – approx 4 fl oz (114ml)

2 cups (455ml) of organic hot chicken or vegetable broth, with a little more on the side if needed

Sea salt and freshly ground black pepper

3 – 4 oz (85 -114g) of finely grated Parmigiano Reggiano cheese, plus extra to serve

Action:

Pre-heat the oven to 500F / 260C

Pour two cups of very hot water over the dried porcini and allow them to soak for 15 minutes. Strain them and add their soaking liquid to the chicken or vegetable stock in a separate pan and bring everything to a very low simmer. Coarsely chop the soaked mushrooms and set aside.

Heat the butter and olive oil in an ovenproof pan over a medium heat and sauté the shallots until they’re translucent. Add the rice and stir well, until each grain has a nice glossy coating of butter and oil. Pour in the wine and allow it to boil off, stirring constantly.

Now add the chopped porcini mushrooms, shredded prosciutto (or fresh mushrooms if using) and give everything a good stir – season with salt and freshly milled black pepper.

Carefully pour all the hot stock and mushroom soaking liquid into the pan, stir once and put it in the hot oven. Keep approx 1 extra cup of stock warm on the side in case you need it.

After 18 minutes, check the rice for done-ness – it should be al dente, like perfectly cooked pasta. If the grains still have a hard core and the liquid has all evaporated, add a little more hot stock, stir once and give it another 3 to 5 minutes.

Once the rice is perfectly cooked, remove it from the oven and quickly stir in the peas and grated cheese. Check the seasoning and if you prefer a slightly soupier risotto, add a little more hot stock.

Serve immediately with some extra Parmigiano cheese on top.

Note: any cold leftover risotto can be formed into little patties and sautéed in olive oil until nicely browned – serve hot with extra grated cheese scattered over and a few arugula leaves with a lemony dressing.

Posted in Meat, Pasta, Vegetables / Vegetarian | 6 Comments

Recipe: Oven Roasted Butternut Squash Soup

Posted on October 6, 2012 by edibletcetera

Capturing the very essence of autumn/fall colors; butternut squash makes the most wonderful, comforting and nutritious soup. Silky smooth in texture and slightly sweet, this recipe can be adapted for vegetarians by omitting the ham and replacing the chicken broth with vegetable broth.

You can roast the butternut squash a day or two before and keep it covered in the fridge. It can also be used in other dishes such as risotto or perhaps a pie.

I top the soup with a scattering of ‘Shitake Bacon’ and a dollop of Greek yogurt. Dry roasted pumpkin seeds/pepitas or a few small, crisp, buttery fried croutons would also be good but pass those around separately for people to add their own as they become very soft very quickly.

Oven Roasted Butternut Squash Soup

OVEN ROASTED BUTTERNUT SQUASH SOUP

(4 large servings)

Ingredients:

32 fl oz (900 ml) of organic chicken or vegetable broth, with extra to thin it down if needed

A 2-2.5 lb (approx 1 kilo) butternut squash

1 large yellow onion, diced

2 cloves of garlic, chopped

I tablespoon of olive oil

1 bay leaf

Small grind of nutmeg (optional)

12 oz (340g) lean bacon or ham cut into ½ inch dice

Salt, black pepper

Action:

Pre-heat the oven to 350F / 180C

Cut the squash in half, lengthways and scoop out the seeds with a spoon. Feed those to the birds or your hamster.

Brush the cut sides with a little olive oil and place cut sides down on a shallow, foil-lined roasting tray… bake in the oven for approx 45 minutes, or until squeezably soft. Set aside and once cool enough to handle, scoop out all the flesh with a spoon and discard the skins. Try a spoonful and notice how roasting the butternut has brought out its sweetness.

You can keep it in the fridge for a few days until you’re ready to use it.

In a large heavy saucepan, heat the oil and sauté the diced onion and garlic gently until soft. Add the butternut squash, bay leaf, tiny pinch of nutmeg and chicken broth – bring to a boil then simmer gently for 30-40 minutes or until everything has thoroughly softened.

Allow to cool, remove the bay leaf then blend until smooth – season with sea salt and freshly ground black pepper.

It can be made to this point 24 hours ahead and kept covered in the fridge.

If you’re using ham or bacon – about 30-40 minutes before you want to serve the soup, dry sauté the ham pieces in a wide skillet until slightly browned then add them to the puréed soup and gently heat everything through, adding more stock as needed to get the required consistency.

Pour into large warm bowls and garnish at will but offer croutons separately.

Any leftovers kept covered in the fridge will taste wonderful the following day.

Posted in Soups | 3 Comments

Recipe: Braised Beef with Garlic & Tomatoes

Posted on September 29, 2012 by edibletcetera

If you’ve ever wanted something substantially beefy for dinner that will feed 6 people; that requires almost no effort to assemble and is something you could stick in the oven and forget about for 4 hours, then this is it.

And your kitchen will smell divine – perfect on a blustery fall day when you’ve arrived home after a long hike.

There are only three ingredients in this recipe; one chuck roast, a head of garlic and a large can of chopped tomatoes…..seasoning with sea salt and black pepper is a given and a sprig of fresh thyme is optional.

You don’t even need to peel the garlic. The garlic cloves remain intact and become soft, sweet and easy to slip out of their skins as you come across them on your plate. Don’t be tempted to used ready peeled garlic in a jar; they’ll completely disintegrate and you won’t have the option to eat or not eat each fragrant clove.

Serve this with orzo pasta and a green vegetable, or my personal favorite – potatoes that you’ve mashed (yes, a bit of effort required here) with the addition of some porcini mushroom powder and a generous amount of butter and hot milk.

Porcini powder is easy to make and adds a wonderful wild mushroomy quality to anything that you think needs it such as gravy, scrambled eggs, sauces or soups.

If you’re a personal friend of mine, you’ll know I have my own stash of dried porcini that I gathered myself on foraging expeditions; otherwise you can buy little packets of dried porcini mushrooms from the supermarket – simply grind them to a powder in a coffee grinder and store the powder in an airtight glass jar.

Braised Beef with Garlic & Tomatoes

BRAISED BEEF with GARLIC & TOMATOES

(Serves 6)

Ingredients:

A 3.5lb (1.6 kilo) boneless beef chuck roast (not too lean or it may become dry)

1 large head of garlic, cloves separated, unpeeled

1 x 28 oz (800g) can of chopped or crushed tomatoes

Sea salt, freshly ground black pepper

A sprig of fresh thyme (optional)

Action:

Pre-heat the oven to 300F (150C)

Place the beef in a 4-5 quart (4.5-6ltr) heavy casserole (aka dutch oven) with a lid

Pour over the chopped tomatoes and all the juices and scatter the garlic around it. Tuck in a sprig of thyme if using and season well with sea salt and black pepper.

Braise, covered, in the middle of the oven for 4 hrs or until very tender. It may take 4.5 hrs. Stab it with a fork to make sure the meat is falling apart.

Slice the beef as best you can and serve it smothered with the sauce and garlic.

Posted in Meat | 1 Comment

Recipe: Orange Syrup Cake with Olive Oil & Apricots

Posted on September 22, 2012 by edibletcetera

If you crave a little summer sunshine on a chilly day, this sticky golden dessert positively radiates sunny warmth and as it fits nicely into the moderately guilt-free comfort-food category, it’s perfect year-round.

This luscious cake is dairy-free as light olive oil replaces the ubiquitous butter (you’ll never know the difference) and because it contains very little flour, use a gluten or wheat-free alternative if you prefer.

Ground almonds add extra moisture and the semolina gives it a lovely grainy texture. The recipe calls for rather a lot of fresh orange juice so buy a large bag of fruit. You could use purchased pure OJ for the syrup but please note that the cake itself requires OJ that you’ve squeezed yourself, along with orange zest.

ORANGE SYRUP CAKE with OLIVE OIL & APRICOTS

(Serves 10)

Ingredients:

For the syrup –

8 oz (250g) of fine white sugar

5.5 fl oz (150ml) of water

10.5 fl oz (30ml) of freshly squeezed orange juice

For the cake –

4 eggs

8 oz (250g) of fine white sugar

8.75 fl oz (250ml) of light olive oil, such as Filippo Berio

3.5 oz (100g) of all purpose white flour or gluten free alternative

2 x 5ml teaspoons of baking powder

10.5 oz (300g) of semolina

7 oz (200g) of ground almonds

5 oz (150g) of ready-to-eat dried apricots, finely chopped

The finely shredded zest of one large orange

8.75oz (250ml) of freshly squeezed orange juice

Action:

Line and oil a 9 inch (22cm) loose-based cake pan

Pre-heat the oven to 350F (180C)

Make the syrup; put the sugar, orange juice and water in a small saucepan and simmer gently for 15 minutes. Cool.

For the cake; whisk the eggs and sugar together until light and fluffy. Gradually whisk in the olive oil.

Sieve (or whisk) the flour and baking powder together and fold into the creamed mixture, followed by all the remaining ingredients.

Pour everything into the prepared pan and bake for between 1 hr 15 minutes – 1 hr 30 minutes. Test for doneness by inserting a toothpick or skewer into the center of the cake – if it comes out clean, the cake is ready.

Transfer the cake in its pan to a cooling rack and pierce the cake all over with a skewer to make small holes. Pour the syrup over the cake a little at a time, allowing it to soak in. Do this until you’ve used all the syrup.

Allow the cake to cool completely and serve on its own, with your favorite fruit or perhaps a dollop of crème fraîche if you need need a dairy fix.

Posted in Desserts, Gluten Free Desserts, Vegan | 2 Comments

Recipe: Brazilian Black Beans & Rice (Feijoada)

Posted on September 16, 2012 by edibletcetera

Now that fall has fallen in most places, you’ll probably want to eat something a bit more substantial and this hearty dish hits the spot.

It’s also perfect for large gatherings. I once served it to a group of twenty people and after my guests had recovered from the initial sight of it – it being a dark and rather evil looking dish – the wonderful aroma and flavor drove everyone back for second and third helpings.

I make it in large batches and freeze it. Apart from the beans needing 24 hours to soak, it’s very simple to make and like many dishes of this sort, it tastes best if you make it the day before you need it.

And despite the name, it’s completely unsuitable for vegetarians.

BRAZILIAN BLACK BEANS & RICE (FEIJOADA)

(Serves 6)

Ingredients:

1 lb (455g) of dried black beans

2 tablespoons of olive oil

1 large onion, finely chopped

8 fat cloves of garlic, peeled and chopped (approx 2 ½ tablespoons)

½ lb (230g) of boneless country-style pork ribs, cut into 1 inch (25cm) chunks

1 lb (455g) of hot spicy pork sausage such as linguica or a hot Italian variety

Two smoked ham hocks weighing approx 1lb (455g) in total

1 ½ tablespoons of grated orange zest

2 bay leaves

Approx 3 pints (1.7ltr) of water

Freshly steamed white rice

One tablespoon of chopped fresh cilantro (coriander) – optional

Action:

In a large bowl, add the back beans and enough water to cover them by 3 inches (80cm). Soak them for 24 hours then drain.

In a large heavy pot, heat the oil then add the onion and garlic – sauté for about 5 minutes or until golden. Add the chopped pork ribs and turn them around until they’ve browned – another 4-5 minutes.

Throw everything else into the pot and enough water to cover it all by one inch (25 cm). Bring it to a boil then reduce the heat to medium low; cover and simmer until the beans are tender, stirring occasionally. This can take anywhere from 1 and a quarter to two and half hours.

Uncover the pot and crank up the heat to medium. Allow it to simmer until everything has thickened slightly, stirring occasionally for approximately 20 more minutes.

Remove the ham hocks – cut the meat off the bones and chop it. Return the ham to the pot and heat everything through.

Season to taste with salt and freshly ground black pepper – serve the feijoada over plain white rice, perhaps with a little chopped cilantro folded in.

Posted in Meat | 4 Comments

Recipe: Spaghetti alla Puttanesca

Posted on September 7, 2012 by edibletcetera

Pasta alla Puttanesca was allegedly named after the spicy, salty ladies of the night that frequented southern Italy; this is my favorite version of a classic pasta dish that can be rustled up with ingredients that you probably already have in your kitchen cupboard, parsley aside (unless like me you chop and freeze quantities of flat leaf parsley).

You can use canned pitted olives but they aren’t as tasty as the pungent Kalamata variety and I recommend using whole anchovy fillets, not the paste.

Because this has such a lively and vibrant sauce, it also works well with whole wheat pasta. I’ve certainly never been given the choice of whole wheat spaghetti in any restaurant in Italy but then I haven’t been there for a few years, so another visit is probably in order.

Spaghetti alla Puttanesca

SPAGHETTI alla PUTTANESCA

(Serves 4)

Ingredients:

1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

One 28 oz (78g) can of peeled or chopped tomatoes, crushed

1/2 cup of pitted Kalamata olives, rinsed and halved

3 anchovy fillets, chopped

1 1/2 tablespoons of rinsed and drained capers

1/2 teaspoon dried crushed red pepper flakes

14 oz (375g) of spaghetti

4 tablespoons of chopped Italian flat leaf parsley plus a little extra

Plenty of freshly grated Parmigiano Reggiano cheese to serve

Action:

Get the water boiling for the spaghetti.

In a wide pan, heat the olive oil and sauté the chopped anchovies along with the garlic until the anchovies have dissolved and the garlic is slightly golden.

Throw in most of the chopped parsley and give everything a good stir; then add the capers, chopped olives, chili flakes and the canned tomatoes, along with all their juice.

Simmer everything for about 10 minutes so that it thickens slightly. Once the pasta is cooked, drain it very quickly and tip it all into the sauté pan with everything else – give it a good mix.

Check for seasoning…you won’t need salt but you may want to add more pepper flakes, depending on how spicy you like your puttanesca!

Sprinkle it with some more chopped parsley and serve immediately with plenty of freshly grated Parmigiano to go around.