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    Home » Pasta recipes

    By Emily Leary. Last updated Mar 20, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Spaghetti alla puttanesca with black bean spaghetti

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    Amongst the many drool-worthy dishes on the menus of restaurants in the Campania region in southwestern Italy, one bowl of pasta you are sure to find on offer is Spaghetti alla Puttanesca.

    One bowl of incredible spaghetti alla puttanesca

    A classic dish of the region, Spaghetti alla Puttanesca is usually made using fresh tomatoes, olive oil, anchovies, olives, capers and garlic, stirred into spaghetti to give a fiery, salty, satisfying and utterly delicious dish.

    Now the dish I'm bringing you today is indeed delicious, but it's also a little different. I've left out the anchovies to make the dish vegan, instead using kalamata olives for a similar hit, and I've reduced the overall salt in the recipe to make it more family friendly.

    Finally, I've used a very different type of pasta from the norm - it's made with black bean flour! That's because I'm working with a very different sort of innovative pasta brand, Explore Cuisine.

    Explore Cuisine makes organic, gluten-free pastas using exciting ingredients such as beans, lentils, rice, & chickpeas, meaning they're packed with protein and fibre.

    As a "pasta pioneer", I'll be creating three dishes over the next few months, using:

    • Explore Cuisine Organic Edamame & Mung Bean Fettuccine
    • Explore Cuisine Organic Edamame Spaghetti
    • Explore Cuisine Organic Black Bean Spaghetti
    Holding three packs of Exlpore Cuisine Products; Organic Edamame and Mung Bean Fettuccini, Organic Edamame Spaghetti, Organic Black Bean Spaghetti

    So, hopefully, all this has whetted your appetite. Now let's make spaghetti alla puttanesca with black bean spaghetti.

    This very simple sauce requires just eight ingredients.

    Ingredients

    • 2 tbsp olive oil
    • 4 cloves garlic minced
    • 50 g (1.8 oz) pitted kalamata olives drained and sliced into strips
    • 30 g (1.1 oz) capers drained
    • 150 g (5.3 oz) pitted black Olives drained and roughly chopped
    • 2 red chillis finely chopped (reduce if you want less heat)
    • 1 kg (2.2 lb) vine ripened tomatoes diced
    • 1 small handful fresh oregano roughly chopped (or 1 tsp of dried)
    • 200 g (7.1 oz) Explore Cuisine Organic Black Bean Spaghetti
    • 1 pinch salt and black pepper

    Equipment

    • Measuring spoons
    • Weighing scales
    • Kitchen knife
    • Chopping board
    • Colander
    • Large nonstick frying pan
    • Large saucepan

    Method

    Rinse the olives and capers well in cold water to remove excess salt.

    Warm the oil in a large pan over a low heat.

    One large pan with rinsed olives and capers ready to create spaghetti alla puttanesca

    Fry the garlic and kalamata olives, plus a pinch of salt and pepper in oil until fragrant.

    Fried pan contents with a pinch of salt and pepper ready to create spaghetti alla puttanesca

    Add chilli peppers, capers, olives, diced tomatoes, oregano.

    spaghetti alla puttanesca pan contents
    spaghetti alla puttanesca pan contents with crushed chillis
    spaghetti alla puttanesca pan contents with diced tomatoes on top
    spaghetti alla puttanesca ingredients mixed together in a large pan

    Crank up the heat, heat until bubbling then reduce to a gentle simmer until reduced. Season to taste.

    spaghetti alla puttanesca ingredients having bean cooked and simmered

    Meanwhile, fill a large pan with 2 litres of boiling salted water. Add the Explore Cuisine Organic Black Bean Spaghetti and cook for 4-6 minutes until al dente.

    Box of Explore Cuisine Organic Black Bean Spaghetti that's used to create spaghetti alla puttanesca
    The Explore Cuisine box contents showing the spaghetti for the spaghetti alla puttanesca

    Rinse and drain the pasta, then serve to four bowls.

    The Explore Cuisine Organic Black Bean Spaghetti rinced and served ready for the filling to create our spaghetti alla puttanesca

    Spoon the sauce into the pasta bowls. Top with fresh herbs, such as parsley, if you like.

    One bowl of incredible spaghetti alla puttanesca

    TIP If you prefer a milder dish, simply halve all of the sauce ingredients to give less sauce per person and stir through rather than serving on top, so that the flavours are distributed through the pasta.

    Two bowls of spaghetti alla puttanesca made with Explore Cuisine's Organic Black Bean Spaghetti

    Print the recipe for later

    If you'd like to print this recipe to try at home, just hit print on the recipe card below.

    Print Recipe
    4.8 from 5 votes

    Spaghetti Alla Puttanesca with Black Bean Spaghetti Recipe

    A twist on an Italian classic, rich with the zingy freshness of olive, caper and vine tomatoes.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 6 bowls
    Author: Emily Leary

    Ingredients

    • 2 tbsp olive oil
    • 4 cloves garlic minced
    • 50 g (1.8 oz) pitted kalamata olives drained and sliced into strips
    • 30 g (1.1 oz) capers drained
    • 150 g (5.3 oz) pitted black Olives drained and roughly chopped
    • 2 red chillis finely chopped (reduce if you want less heat)
    • 1 kg (2.2 lb) vine ripened tomatoes diced
    • 1 small handful fresh oregano roughly chopped (or 1 tsp of dried)
    • 200 g (7.1 oz) Explore Cuisine Organic Black Bean Spaghetti
    • 1 pinch salt and black pepper

    Equipment

    • Measuring spoons
    • Weighing scales
    • Kitchen knife
    • Chopping board
    • Colander
    • Large nonstick frying pan
    • Large saucepan

    Instructions

    • Rinse the olives and capers well in cold water to remove excess salt.
    • Warm the oil in a large pan over a low heat.
    • Fry the garlic and kalamata olives, plus a pinch of salt and pepper in oil until fragrant.
    • Add chilli peppers, capers, olives, diced tomatoes, oregano.
    • Crank up the heat, heat until bubbling then reduce to a gentle simmer until reduced. Season to taste.
    • Meanwhile, fill a large pan with 2 litres of boiling salted water. Add the Explore Cuisine Organic Black Bean Spaghetti and cook for 4-6 minutes until al dente.
    • Rinse and drain the pasta, then serve to four bowls.
    • Spoon the sauce into the pasta bowls. Top with fresh herbs, such as parsley, if you like.

    Video

    Notes

    If you prefer a milder dish, simple halve all of the sauce ingredients to give less sauce per person and stir through rather than serving on top, so that the flavours are distributed through the pasta.
    If serving to children, give the sauce sparingly as olives are salty. 

    Nutrition

    Calories: 255kcal | Carbohydrates: 15g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Sodium: 678mg | Potassium: 462mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1662IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for Explore Cuisine

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