Hi, my lovely, hungry friends, here are the recipes from our seventh episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear from you!

Are you short of time and don’t fancy washing up too many pots? Try my 10-minutes, one-pot Puttanesca! Or have you always wanted to make crispy chicken wings minus the deep frying? Watch our episode here 

xxx

Marion and Silvia

One Pot Puttanesca Serves 4

INGREDIENTS

2 tablespoons of extra-virgin olive oil

4-6 anchovy fillet

s 1 tablespoon of finely chopped parsley stalks

350 gr of penne or rigatoni

2-3 garlic cloves, bashed with the palm of your hand

2-3 tablespoons of capers, well rinsed

1/4 cup of olives, pitted

1×400 gr tin of tomatoes

1 small piece of pecorino or parmesan rind (optional)

salt and pepper for seasoning (keep in mind that the capers and chives are very salty)

chopped parsley

METHOD

1.Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume. Add the pasta, capers , olives and stir well. Cover with tinned tomatoes and enough water to make sure all the pasta is submerged.

2. Add you cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente. Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of pecorino or parmigiano and chopped parsley.

3. For Marion’s Crispy Baked chicken wings recipe, visit her FB page https://www.facebook.com/mariongrasby

CHECK OUT WOK X POT HERE 

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