Name: Puttanesca potato bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1.2 kilogram baby new potatoes, halved; cooking-oil spray; 4 slice (60g) pancetta; 2 clove garlic, crushed; 8 (45g) drained anchovy fillets, finely chopped; 400 gram can crushed tomatoes; 1/2 cup (75g) drained semi-dried tomatoes in oil; 1/2 cup (75g) pitted black olives; 1/3 cup flat-leaf parsley, coarsely chopped; 1 cup (120g) grated cheddar cheese; 2 tablespoon flat-leaf parsley leaves, extra

Puttanesca potato bake

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Serves 6

Prep

10M

Cook

30M

Total

40M

Ingredients

1.2 kilogram baby new potatoes, halved

cooking-oil spray

4 slice (60g) pancetta

2 clove garlic, crushed

8 (45g) drained anchovy fillets, finely chopped

400 gram can crushed tomatoes

1/2 cup (75g) drained semi-dried tomatoes in oil

1/2 cup (75g) pitted black olives

1/3 cup flat-leaf parsley, coarsely chopped

1 cup (120g) grated cheddar cheese

2 tablespoon flat-leaf parsley leaves, extra

Method

1.Preheat grill. Grease a 3-litre (12-cup) ovenproof dish.

2.Boil, steam or microwave potatoes until tender.

3.Meanwhile, lightly spray a large frying pan with oil; heat over high heat. Cook pancetta, turning occasionally, until crisp. When cool enough to handle, coarsely chop pancetta.

4.Add garlic, anchovies and crushed tomatoes to same pan; bring to the boil. Remove pan from heat, add potatoes, semi-dried tomatoes, olives and parsley; stir to combine. Pour into dish; sprinkle with cheese.

5.Place under a hot grill for about 5 minutes or until golden. Serve sprinkled with pancetta and extra parsley.

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