Jackfruit Puttanesca

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• Step 1

  In a large frying pan or casserole dish, add 2 tbsp. light oil and the onions. Sautee on a low to medium heat until they have gone translucent and lightly golden.

• Step 2

  Take the bunch of parsley and finely chop the stalks only and add them to the pan, along with the capers, olives, cinnamon, garlic and chilli. Sautee for a minute or two before adding the Jackfruit.

• Step 3

  With the wooden spoon break up the jackfruit pieces as your stirring it together, keeping the heat on relatively low. You don’t want to burn any of the ingredients.

• Step 4

  Once it’s all combines, add the 2 tins of chopped tomatoes and the ketchup if using. This takes a little of the acidity from the tinned tomatoes. Add ½ tsp of salt and a good grinding of black pepper. Stir to combine. Bring it up to a simmer and reduce it again to low heat, allow it to cook down and thicken for about 20mins, stirring occasionally.

• Step 5

  Check for seasoning just before you’re ready to serve.

• Step 6

  Boil the pasta per the packets instructions, I always cook to al dente, so take a minute or two off cooking time. Whist the pasta is cooking take a handful of parsley leaves and roughly chop. Also get a zester out ready for the lemon.

• Step 7

  When your pasta is cooked and drained, add it to the pan and stir to combine. Add the fresh chopped parsley leaves, and the zest of half the lemon. Cut the lemon in half and add the juice from one half. Stir again to combine and serve.

• Step 8

  I like to add a little vegan Parmesan and eat it with a peppery side salad.

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