Spaghetti puttanesca with red beans & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 100g wholemeal spaghetti
- 1 large onionfinely chopped
- 1 tbsp rapeseed oil
- 1 red chillideseeded and sliced
- 2 garlic cloveschopped
- 200g cherry tomatoeshalved
- 2 tsp cider vinegar
- 1 tbsp capers
- 5 Kalamata oliveshalved
- 1 tsp smoked paprika
- 210g can kidney beansdrained
- 160g spinach leaves
- small handful of chopped parsley
- small handful of basil leaves
Nutrition: per serving
- kcal400low
- fat9glow
- saturates1g
- carbs54g
- sugars11g
- fibre16g
- protein16g
- salt0.6g
Method
step 1
Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
step 2
Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
step 3
Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.
