Dinner · Italian
Puttanesca-style pasta with white beans
A briny, garlicky tomato pasta with olives, capers, and white beans for protein.
- Serves
- 3
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 servings- 240 g dried spaghetti
- 3 tbsp olive oil
- 4 garlic cloves, sliced
- 1/2 tsp chili flakes
- 400 g canned crushed tomatoes
- 60 g kalamata olives, pitted and chopped
- 2 tbsp capers, drained
- 300 g canned white beans, drained and rinsed
- 10 g fresh parsley, chopped
Method
Cook the spaghetti in salted boiling water according to package directions, then drain.
Heat the olive oil in a large skillet over medium heat and cook the garlic and chili flakes for 1 minute until fragrant.
Stir in the crushed tomatoes, olives, and capers, and simmer for 10 minutes.
Add the white beans and simmer for 5 minutes until heated through.
Toss with the pasta and top with parsley.