Photos of Spaghetti Puttanesca with Red Beans & Spinach Recipe
How To Make Spaghetti Puttanesca with Red Beans & Spinach
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz spaghetti
- 1 can (15 oz) red kidney beans, drained and rinsed
- 2 cups fresh spinach leaves
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup kalamata olives, pitted and chopped
- 2 tbsp capers
- 1 tsp red chili flakes
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
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Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, and sauté for 2 minutes until fragrant.
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Add the diced tomatoes, olives, capers, and red kidney beans to the skillet. Stir well to combine and simmer for 10 minutes.
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Stir in the fresh spinach leaves until wilted.
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Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce.
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Season with salt and black pepper to taste.
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Garnish with fresh parsley before serving.
Nutrition
- Calories : 387kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 610mg
- Total Carbohydrates : 63g
- Dietary Fiber : 9g
- Sugar : 9g
- Protein : 15g
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