Butter Bean Puttanesca

Ingredients

• 2 tbsp olive oil
• 6 anchovy fillets (omit for vegan version)
• 1 large red onion, peeled and finely sliced
• 2 garlic cloves, peeled and finely sliced
• 50 g capers
• 1 medium red chili, deseeded (or 1 tsp dried chili flakes)
• 70 g pitted Kalamata olives (50% whole, 50% cut in half)
• 1 x 400 g tin chopped tomatoes
• 1/2 tsp sugar or honey
• 1 jar of Queen Butter Beans, with their bean stock
• A small bunch (roughly 15 g) of fresh parsley, chopped (for serving)
• Parmesan cheese (optional, for serving)

Directions

1. Prepare the Base:

   • Heat the olive oil in a large pan over medium-high heat.
   • If using anchovy fillets, add them whole to the pan. Cook for about 2 minutes, letting them reduce and dissolve into the oil.
   • Add the finely sliced onions to the pan. If needed, add another tablespoon of olive oil to ensure the onions are well-coated. Stir frequently until the onions are caramelized and translucent.

2. Add Flavorings:

   • Stir in the finely sliced garlic, olives, red chili (or chili flakes), and capers. Cook for 2 minutes, continuing to stir.

3. Add Tomatoes and Beans:

   • Pour in the chopped tomatoes and add the 1/2 tsp of sugar or honey to balance the acidity.
   • Simmer over medium-high heat for 3-5 minutes.
   • Add the butter beans with their bean stock to the pan. Continue to simmer for another 5 minutes, or until the sauce has thickened.

4. Serve:

   • Serve the dish topped with chopped fresh parsley and, if desired, grated Parmesan cheese.
   • Drizzle with a generous glug of olive oil.
   • Enjoy with crusty bread for mopping up the delicious sauce.

This dish is perfect for a hearty meal and pairs wonderfully with a side of bread. Enjoy your flavorful creation!