Healthy summer recipe for 2 people, takes only 17 mins; recipe has wholemeal spaghetti, onion, rapeseed oil, red chilli, garlic cloves, cherry tomatoes, cider vinegar, capers, kalamata olives, smoked paprika, kidney beans, spinach leaves, parsley and basil leaves.
Spaghetti puttanesca with red beans & spinach
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Wholemeal Spaghetti: 100g wholemeal spaghetti
- Onion: 1 large onion, finely chopped
- Rapeseed Oil: 1 tbsp rapeseed oil
- Red Chilli: 1 red chilli, deseeded and sliced
- Garlic Cloves: 2 garlic cloves, chopped
- Cherry Tomatoes: 200g cherry tomatoes, halved
- Cider Vinegar: 2 tsp cider vinegar
- Capers: 1 tbsp capers
- Kalamata Olives: 5 Kalamata olives, halved
- Smoked Paprika: 1 tsp smoked paprika
- Kidney Beans: 210g can kidney beans, drained
- Spinach Leaves: 160g spinach leaves
- Parsley: small handful of chopped parsley
- Basil Leaves: small handful of basil leaves
Directions
- 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.
- Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
- 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.
