Pasta Puttanesca with beans and basil

Mon, 27 April 2026

Ingredients: 

100g spaghetti 

1 large, chopped onion 

1 tbsp rapeseed oil 

1 red sliced red chilli 

2 sliced garlic cloves 

200g cherry tomatoes cut into quarters  

2 tsp cider vinegar 

1 tbsp capers 

5 olives halved 

1 tsp paprika 

1 tin red kidney beans drained 

160g baby spinach leaves 

 Handful of shredded basil leaves  

Method 

Cook the spaghetti (using dried) in simmering water for 8-10 mins. Fry the onion in the oil in a large non-stick frying pan on medium heat until tender and starting to colour. Add the chilli, garlic and cherry tomatoes and mix through. Then add the paprika and capers and cook for another minute. 

Add the vinegar and olives with a ladleful of pasta water. Stir in the beans and cook until warmed through. 

Add the spinach to the pan and stir until softened. Add the drained pasta and gently mix through. Divide onto 2 plates and top with basil.