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:
- 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.
- Put the first 5 ingredients and a teaspoon of salt into the skillet, and saute for 5 minutes.
- 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 and cook for 10 to 12 minutes or until the pasta is al dente.
- Stir the remaining parsley mixture into the pan, drizzle with the remaining 2 tablespoons of olive oil and garnish with resered fried chickpeas and a good grind of pepper. Serve at once.
This recipe can be found online at: lemonzest.ca/Home/Recipes/9554