Puttanesca Rice

Charmaine Lu -

  • 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