Thomasina Miers Broad Bean Puttanesca Recipe | The new flexitarian

I made puttanesca for the first time after reading the recipe in a book by Nigelle. His introduction was so captivating that I did it the very next day. The sauce traditionally uses pantry items, so my twist with new season beans and fresh tomatoes adds an almost blasphemous element to the mix. But the ingredients work together beautifully in this simple and delicious mid-week solution.

Bean Puttanesca

You can use frozen beans instead of fresh - anyway, worth doubling if you have the time.

Prepare 20 minCook 20 minServes 4

3 tbsp olive oil1 large white onion, peeled and finely chopped A pinch of salt 3 garlic cloves, peeled and finely chopped 1-2 tsp dried chilli flakes, to taste 6 canned anchovy fillets, drained and chopped 350 g cherry tomatoes, halved 75 g pitted black olives, pitted and halved 75 g capers, drained 400 g broad beans, shelled (or peas) 300 g dried spaghetti 1 small handful chopped parsley Freshly grated Parmesan, to serve

Heat the oil over medium heat in a large skillet. Add the onion, season with salt and sauté for about seven to eight minutes, until tender. Add the garlic, chili flakes and anchovies, and cook for a few more minutes while you break up the anchovies with the back of a wooden spoon. Add the tomatoes, olives and capers and simmer gently.

Meanwhile, put a large pot of salted water to boil for the pasta. Blanch the beans (or peas) in this water for a few minutes, then remove them with a slotted spoon and transfer them to a small bowl. Now add the pasta to the pot of water and cook until al dente, which should be one to two minutes less than the package directions tell you. While cooking, remove the outer skin from the beans, then pour the beans into the tomato sauce. Once the pasta is cooked, drain and reserve half a cup of cooking water.

Add the pasta and most of the chopped parsley to the sauce, stir for a minute, then loosen with a little cooking water while the pasta absorbs the liquid from the sauce. Divide the pasta among four bowls, garnish each serving with a little more parsley and serve with grated parmesan.

The simple flex

For a vegan version, omit the anchovies from the sauce and sprinkle the finished dish with toasted garlic breadcrumbs in olive oil in place of the Parmesan.