Orecchiette Puttanesca

This is the famous Puttanesca pasta transformed into a one-pot meal

Yield:
4 servings
Category:
Casseroles and One Pots
Cuisine:
Canadian

INGREDIENTS:

  • 50 ml olive oil, plus 2 tbsp to serve
  • 6 garlic cloves, finely chopped
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • ¾ tbsp tomato paste
  • 4 small skinless, boneless chicken breasts
  • 40g parsley, roughly chopped
  • 2 tsp lemon zest
  • 3 tbsp baby capers
  • 125g Green or Kalamata olives, pitted and roughly chopped in half
  • 250g small, sweet cherry tomatoes
  • ½ tbsp caraway seeds, lightly toasted and crushed
  • 250g dried orecchiette pasta
  • 500ml chicken or vegetable stock
  • 1 teaspoon Italian seasoning
  • salt and black pepper

DIRECTIONS:

  1. Flatten the chicken with a mallet until it is about 1/2 inch in thickness. Season the chicken on both sides with salt, paprika, coarse black pepper, garlic, Italian seasoning. Heat a large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil. When the oil is hot, add the chicken. Sear for about 3 minutes on medium-high heat. Reduce heat to medium. Flip the chicken to the other side. Sear for another 4 minutes on medium heat. Remove the chicken from the skillet, set aside and keep warm.
  2. Put the first 5 ingredients and a teaspoon of salt into the skillet, and saute for 5 minutes.
  3. In a small bowl, combine the parsley, lemon zest, capers and olives. Add two-thirds of the parsley mixture to the skillet, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the l

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