Spaghetti puttanesca with red beans & spinach

4 of 5-a-day calcium diet fibre folate health healthy healthy diet plan iron pasta summer vitamin c

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Source

Ingredients

100g wholemeal spaghetti

1 large onion , finely chopped

1 tbsp rapeseed oil

1 red chilli , deseeded and sliced

2 garlic cloves , chopped

200g cherry tomatoes , halved

2 tsp cider vinegar

1 tbsp capers

5 Kalamata olives , halved

1 tsp smoked paprika

210g can kidney beans , drained

160g spinach leaves

small handful of chopped parsley

small handful of basil leaves

Method

Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.

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

Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.