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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.
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Butter Bean Puttanesca
Rated 4.6 stars by 61 users
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Bold Bean Co
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.
Ingredients
-
2 tbsp olive oil
-
6 anchovy fillets, omit to keep vegan
- 1 large red onion, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 50 g capers
- 1 x medium red chilli, deseeded or use 1 tsp dried chilli flakes
- 70 g pitted Kalamata Olives, 50% whole, 50% cut in half
- 1 x 400 g tin chopped tomatoes
- ½ tsp of sugar or honey
-
1 jar of Queen Butter Beans - with their bean stock
-
A small bunch (roughly 15g) of fresh parsley, to serve
-
Parmesan to serve, optional
Directions
Heat the olive oil in a pan over a medium-high heat and add the anchovy fillets, whole. Let them cook off and reduce for about two minutes. Once they have cooked down and shrunk slightly, add the onions. You may need to add another tbsp of olive oil at this point to ensure that the onions get well coated. Continue to stir them until they have caramelised and are becoming translucent.
Add the garlic, olives, chilli and capers and continue to stir for 2 minutes.
- Next, add the tin of chopped tomatoes with ½ tsp sugar or honey (to balance the acidity) and simmer over a medium-high heat. Continue to simmer for 3-5 minutes, then, add the beans to the pan with their bean stock, continuing to simmer for another 5 minutes, until the sauce thickens.
Serve with chopped parsley, parmesan if you like and a generous glug of olive oil. Mop up with crusty bread.
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