Spaghetti Alla Puttanesca with Black Bean Spaghetti Recipe

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. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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