One-Pot Summer Style Puttanesca

Get Ready to Fall in Love: One-Pot Summer Style Puttanesca

 

We've got a recipe that's about to rock your summer vibes; the "One-Pot Summer Style Puttanesca." 🎉🌼

We know summer is all about kicking back, soaking in the sun, and enjoying delicious food without spending ages in the kitchen. This dish is your new go-to if you want awesome flavour in half the time - and half the effort and clean up.

Imagine cooking up a storm and only having one pot to clean up afterward. No mountains of dirty dishes, just a happy belly and a few minutes of your time. Our One-Pot Summer Style Puttanesca is here to make life easy and tasty – because who wants to fuss around in the kitchen when there's sunshine waiting for you outside?

We've got the secret weapon in our pantry, the "Mary Had a Lot of Lamb" spice blend. This thing is like a flavour bomb in a bottle, seriously. It's got all those herby, zesty, and downright irresistible notes that we know you'll love. We've sprinkled it into our One-Pot Summer Style Puttanesca to take this classic to a whole new level.

As always, let us know what you think!

One-Pot Summer Style Puttanesca

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Italian

Category

Dinner

One-Pot Summer Style Puttanesca

Ingredients

  • 1 pint cherry tomatoes, halved

  • 4 garlic cloves, thinly sliced
  • 1 zucchini, cut in half length wise and thinly sliced

  • 2 tbsp Olive oil
  • 4 anchovies, minced
  • 2 tbsp capers, drained
  • 14 oz dried spaghettini noodles

  • 4 cups water/stock
  • 2 tbsp Mary Had a Lot of Lamb spice blend

  • 3 - 80 gram cans tuna, drained and flaked

  • salt to taste
  • 1 cup pecorino cheese, shredded

Directions

  1. Heat a large pan on medium heat and add the olive oil. Once hot, add in the anchovies and stir around allowing to melt, about 1 minute.

  2. Add in the garlic and capers; stir and cook for another 30 seconds.

  3. Crash the party with the cherry tomatoes and zucchini; stir in the spice blend, Mary Had a Lot of Lamb.

  4. Add in your dried pasta to the middle of your pan. If your noodles are too long, break them in half. Pour your water or stock over top and bring to a simmer, stirring often. Pasta should be cooked in about 15 minutes, but do the anticipated noodle test! If the pan feels dry before the pasta is cooked, add a bit more water. Careful not to over cook your noodles.

  5. Off heat, stir in the tuna and ½ cup of shredded pecorino cheese on top! Place the rest of the cheese on the table for those who like more.

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