Butter Bean Puttanesca
Purists will be tearing their hair out, but we wanted to put our own spin on the much loved classic Italian pasta with tomato, anchovies, chilli and capers. We often talk about our Queen Butter beans as “nature's gnocchi” - which is why the bigger the bean, the better for this recipe. Their creaminess creates the ultimate satisfaction without the added sluggishness you can often feel after a weighty bowl of pasta, and if using jars, unlike pasta, you don’t even need to cook them beforehand!This is a weeknight staple, whipped up in ten minutes and can travel easily into work the next day for a delicious lunch that will really hit the spot.Check out our Top 10 Butter Bean Recipes if you loved this one!
Source: Bold Bean Co
Ingredients
- jar of Queen Butter Beans - with their bean stock
- olive oil
- anchovy fillets, omit to keep vegan
- large red onion, peeled and finely sliced
- garlic cloves, peeled and finely sliced
- capers
- x medium red chilli, deseeded or use 1 tsp dried chilli flakes
- pitted Kalamata Olives, 50% whole, 50% cut in half
- x 400 g tin chopped tomatoes
- of sugar or honey
- A small bunch of fresh parsley, to serve
- Parmesan to serve, optional