Simple ingredients made delicious for your midweek fix
Don’t deny yourself broad bean and peas puttanesca, it’s too good.
- SERVES: 4
- PREP TIME: 20 mins
- COOK TIME: 20 mins
Broad bean and peas puttanesca
This recipe comes from Thomasena Miers, which was inspired by Nigella Lawson.
However, Spaghetti alla puttanesca has been an Italian classic for a long time.
But here is a slight twist on the original.
Ingredients
- 3 tbsp olive oil
- 1 large white onion, peeled and finely sliced
- A pinch of salt
- 3 garlic cloves, peeled and finely chopped
- 1-2 tsp dried chilli flakes, to taste
- 6 tinned anchovy fillets, drained and chopped (leave out if you’re vegetarian)
- 400g tinned cherry tomatoes
- 75g pitted black olives, stoned and halved
- 75g capers, drained
- 400g frozen broad beans, podded (or use peas)
- 300g dried spaghetti
- 1 small handful of chopped parsley
- Freshly grated parmesan, to serve
Method
- Heat the oil over medium heat in a large pan.
- Add the onion, season with salt and saute for about 8 mins, until soft.
- Now, add the garlic, chilli flakes and anchovies, and cook for a few more mins while you break up the anchovies with the back of a wooden spoon.
- Add the tomatoes, olives and capers, and let the mix simmer away gently.
- Meanwhile, put a large pan of salted water on to boil for the pasta.
- Blanch the broad beans (or peas) in this water for a few mins, then lift them out with a slotted spoon and transfer them to a small bowl.
- Now add the pasta to the water pan and cook until al dente, which should be 1 – 2 mins less than the packet instructions tell you.
- While it’s cooking, remove the outer skins from the beans, then tip the beans into the tomato sauce.
- Once the pasta is cooked, drain and reserve half a cup of the cooking water.
- Add the pasta and most of the chopped parsley to the sauce, stir for a minute, and then loosen with some of the cooking water as the pasta soaks up the liquid from the sauce.
- Serve with a little more parsley and grated parmesan.
