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Ottolenghi's One Pot Orecchiette Puttanesca

Not sure why this is called a "puttanesca", but I will go with it......I love puttanesca sauce (peasant sauce, made with anchovies, capers and olives.... best recipe is here ). This is a one pot yummy pasta dish with more North African flavors with chickpeas.......definitely NOT a Sicilian puttanesca sauce, but a delicious one pot pantry dish anyway. I cut down on the garlic, and made it using only 1 can of chickpeas.....it was very delicious and a nice weeknight meal.  You can reduce or add more or less of what you like, that is what meals like this are made for.   A hodgepodge of what you have in the pantry. I am reprinting the original recipe from Ottolenghi's new book FLAVOUR (in the UK) and FLAVOR here in America. If you don't have orecchiette (little ears), then use shells. Ottolenghi's One Pot Puttanesca 5 tablespoons olive oil 6 garlic cloves, crushed 1 15-ounce can chickpeas, drained well and patted dry 2 teaspoons hot smoked paprika (pimenton) 2 teaspoo

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