Slow-cooker puttanesca squid

• olive oil↗2 tsp tsp
• onion↗1

  finely chopped

• garlic cloves↗3

  crushed or finely grated

• anchovy fillets↗6
• large pinch of chilli flakes

  (optional)

• dried oregano↗1 tsp tsp
• can cherry tomatoes↗400g g

  or chopped tomatoes

• prepared squid600g g

  tubes cut into rings, plus tentacles

• capers↗3 tbsp tbsp

  drained

• pitted black olives↗150g g
• white wine↗125ml ml

  (or use water)

• small handful of parsley↗

  finely chopped

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until soft and beginning to brown. Add the garlic and anchovies and cook for 1 min more before scattering in the chilli, if using, and the oregano. Cook for 30 seconds, then tip into the slow cooker.

2. 2

   Pour in the can of tomatoes, then swill out the can using 1 tbsp water and pour this into the slow cooker. Add the squid, capers and olives. Pour in the white wine and give everything a good stir. Cook on high for 3 hrs until the sauce has thickened a little (it will be soup-like). Serve in bowls with the chopped parsley scattered over and some crusty bread for dunking.