Puttanesca beans with spinach
- Portion size: Serves 4
- Hands-on time 20 min, simmering time 55 min
- Difficulty: easy
Puttanesca without pasta? Indeed. We use butter beans here instead of the usual pasta to make this a gluten-free recipe. If you don’t have butter beans, cannellini beans would be just as good.
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Ingredients
- 2 tbsp olive oil
- 1 large onion
- 2 garlic cloves
- 6 anchovy fillets in olive oil
- 4 x 400g tins tomatoes (we used a mix of plum and chopped)
- 1 large tbsp tomato purée
- 3 tbsp capers, rinsed and drained
- Large handful black olives (we used unpitted kalamata)
- 2 x 400g tins butter beans (cannellini beans are also good)
- 300g frozen spinach, defrosted and excess water squeezed out
- Parmesan and fresh basil leaves to serve
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Method
- Heat the oil in a wide, deep saucepan over a low heat. Finely chop and add the onion, crush in the garlic and cook, stirring occasionally, for 5 minutes.
- Add the anchovies and a little of the oil from the tin or jar. Cook, stirring, for 3-4 minutes until the onions are soft.
- Add the tomatoes and purée, then cook over a medium-high heat for 30 minutes to reduce (see tip). Stir every now and again.
- Add the capers and olives, then cook for 10 minutes more, stirring occasionally. Taste and season (it may not need salt).
- Drain the beans, rinse, then add to the sauce to warm through. Add the spinach to warm through, then taste and season. Serve with grated parmesan and basil.
Nutrition
- 236kcals Calories
- 8.6g (1.2g saturated) Fat
- 13.4g Protein
- 26.7g (10.3g sugars) Carbs
- 12.6g Fibre
- 2.4g Salt
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