Puttanesca

• 50ml olive oil plus some spare to use as dressing

• 6 garlic cloves crushed

• 400g Tin of Chickpeas drained and patted dry

• 2 tsp hot smoked paprika

• 2 tsp ground cumin

• 3/4 tbsp tomato paste

• 40g of parsley chopped to your liking (roughly)

• 2 tsp lemon zest

• 125g Green Olives pitted and roughly chopped

• 250g sweet cherry tomatoes

• 3 tbsp of baby capers

• 2 tsp sugar

• 1/2 tbsp carraway seeds toasted and crushed

• 250g dried orecchiette

• 500ml of vegetable stock can use chicken if u want

• Salt and Pepper 

1. Stick the first 6 ingredients into the pot (that's why i left the space between ingredients), 1/2 tsp of salt into a large sauté pan that has a lid, put on medium high heat and fry the chickpeas for 12 minutes, stirring until slightly crisp. Remove 1/3 of the chickpeas after for garnish if you want to.

2. In a mixing bowl, combine the: parsley, lemon zest, capers, olives, cherry tomatoes, sugar and carraway seeds. Cook this for 2 minutes on a high heat, stirring often. 

3. Add the pasta, stock, 3/4 tsp of salt and 200ml of water and stir it all together.

4. Bring the pot to a simmer, then reduce to medium heat and put the lid on for 12-14 minutes or until the pasta is to your liking. 

5. Add a good grind of pepper and serve! If you left the chickpea garnish, mix it in now.

Thats literally it. Enjoy !