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.
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
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
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.
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.
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.
Print the recipe for later
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Spaghetti Alla Puttanesca with Black Bean Spaghetti Recipe
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
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
Nutrition
This is a commissioned post for Explore Cuisine
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