Spaghetti puttanesca with red beans & spinach

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

Spaghetti puttanesca with red beans & spinach

Recipe by Chef Soomro Course: Healthy summer


Prep time

10 mins


  • Red Chilli: 1 red chilli, deseeded and sliced
  • Onion: 1 large onion, finely chopped
  • Smoked Paprika: 1 tsp smoked paprika
  • Parsley: small handful of chopped parsley
  • Cherry Tomatoes: 200g cherry tomatoes, halved
  • Garlic Cloves: 2 garlic cloves, chopped
  • Cider Vinegar: 2 tsp cider vinegar
  • Basil Leaves: small handful of basil leaves
  • Kidney Beans: 210g can kidney beans, drained
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Capers: 1 tbsp capers
  • Kalamata Olives: 5 Kalamata olives, halved
  • Wholemeal Spaghetti: 100g wholemeal spaghetti
  • Spinach Leaves: 160g spinach leaves


  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.
  2. Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
  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.