White Bean Puttanesca Spaghetti
- 35 min
- β β¬2.43
- 2 servings
- Easy
Main ingredients: white beans, tomatoes, wholegrain pasta, and garlic. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Peel garlic and mince finely
Peel garlic and mince finely. Rinse flat-leaf parsley, shake dry and finely chop the leaves and tender stems.
Cut the dry nori sheets
Cut the dry nori sheets into fine strips with scissors, without washing.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water, then drain.
Use the tap water
Use the tap water listed in the ingredients for this; top up with tap water if needed.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat; add tomatoes and fry for 4 minutes, stirring regularly, until softened and lightly browned. Lower the heat.
Add garlic and stir
Add garlic and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add tomato passata, white beans and nori sheets to the same pan and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally.
Season with iodised salt
Season with iodised salt, black pepper and flat-leaf parsley, then mix thoroughly before serving.
Finish
Divide the cooked wholegrain pasta
Divide the cooked wholegrain pasta between the servings. Arrange the already prepared white beans and tomatoes alongside.
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Recipe from VegPlan Β· https://vegplan.app/recipes/white-bean-puttanesca-spaghetti
