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.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Rinse the olives and capers well in cold water to remove excess salt.
2. 2Warm the oil in a large pan over a low heat.
3. 3Fry the garlic and kalamata olives, plus a pinch of salt and pepper in oil until fragrant.
4. 4Add chilli peppers, capers, olives, diced tomatoes, oregano.
5. 5Crank up the heat, heat until bubbling then reduce to a gentle simmer until reduced. Season to taste.
6. 6Meanwhile, 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.
7. 7Rinse and drain the pasta, then serve to four bowls.
8. 8Spoon the sauce into the pasta bowls. Top with fresh herbs, such as parsley, if you like.