Purists will be tearing their hair out at this spin on the much loved classic Italian pasta with tomato, anchovies, chilli and capers. But the fat butter beans in this recipe - aka “nature's gnocchi” - bring a delicious creaminess. Unlike pasta, they also don't need cooked beforehand making it a real no faff recipe, delivering big on flavour and perfect for whipping up as a weeknight staple.
Feeds: 2
Takes: 20 minutes
Ingredients
2 tbsp olive oil
6 anchovy fillets, omit to keep vegan
1 large red onion, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
50 g capers
1 x medium red chilli, deseeded or use 1 tsp dried chilli flakes
70 g pitted Kalamata Olives, 50% whole, 50% cut in half
1 x 400 g tin chopped tomatoes
½ tsp of sugar or honey
1 jar of Queen Butter Beans - with their bean stock
A small bunch (roughly 15g) of fresh parsley, to serve
Parmesan to serve, optional
Directions
Step 1
Heat the olive oil in a pan over a medium-high heat and add the anchovy fillets, whole. Let them cook off and reduce for about two minutes. Once they have cooked down and shrunk slightly, add the onions. You may need to add another tbsp of 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.
Step 2
Add the garlic, olives, chilli and capers and continue to stir for 2 minutes.
Step 3
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 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.
Step 4
Serve with chopped parsley, parmesan if you like and a generous glug of olive oil. Mop up with crusty bread.
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