![Puttanesca Rice](/content/images/2024/05/Depositphotos_358466012_XL.jpg)
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![Puttanesca Rice](/content/images/2024/05/Depositphotos_358466012_XL.jpg)
Ingredients
Method
- 30g anchovies from a tin, drained and chopped, oil reserved
- 2 sliced garlic cloves
- 1 slice of sourdough, blitzed into breadcrumbs
- 1 tbsp olive oil
- Pinch of chilli flakes
- 50g chopped black olives
- 1 tbsp drained capers
- 4 tbsp tomato paste
- 250g cooked rice
- 350ml veg stock
- 10g chopped parsley
- Fry the half anchovies and half the garlic in the anchovy oil for a minute or two, then tip in the breadcrumbs and cook until golden and crisp. Tip into a bowl and set aside.
- Add the olive oil to the pan and cook the remaining garlic and anchovies for 2 mins, then stir in the chillies, capers, olives and tomato puree and cook for a minute more. Stir in the cooked rice and stock, and simmer for 5-7 mins or until reduced by about a quarter. Mix the parsley into the breadcrumbs and scatter over the puttanesca, then serve immediately and enjoy.
15 mins
2 serving
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