Butter Bean Puttanesca

All the deep, punchy flavours of a classic puttanesca pasta - but made even heartier with Queen Butter Beans (+ much quicker to make!). The beans soak up the tangy tomato sauce and bring a gorgeous creaminess that balances all that savoury intensity. A proper weeknight hero.

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Ingredients

Kalamata olives 70 g
red onion 1 (sliced)
garlic cloves 2 (sliced)
anchovies in oil 6
chilli flakes 1 tsp
capers 50 g
chopped tomatoes 400 g
sugar ½ tsp
Bold Bean Queen butter beans 1
fresh parsley 15 g (chopped)

Method

Slice half of the Kalamata olives, in half, and leave the other half of them whole. Slice the red onion and thinly slice the garlic cloves.
Heat a glug of olive oil in a pan over a medium-high heat and add the anchovies. Let them cook off and reduce for about two minutes. (you can leave these out if you prefer).
Once they have cooked down and shrunk slightly, add the red onions. You may need to add some more olive oil at this point to ensure that the onions get well coated. Continue to stir them until they have caramelised and are becoming translucent.
Add the garlic, olives, chilli flakes and capers and continue to stir for 2 minutes - having the olives in different shapes helps to give a chunkier texture to the dish.
Next, add the tin of chopped tomatoes with ½ tsp sugar or honey (to balance the acidity) and simmer over a medium-high heat.
Continue to simmer for 3-5 minutes, then, add the Bold Bean Queen butter beans to the pan with their bean stock. As the butter beans are well seasoned, and you're using other salty elements in this dish, we recommend tasting before seasoning. Bring to simmer for another 5 minutes, until the sauce thickens.
Serve with the chopped fresh parsley and a generous glug of olive oil. We love to add some optional Parmesan and crusty bread to mop it all up.

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