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Puttanesca with Beans and Chard
Makes 3 cups (750 mL)
Puttanesca is typically made with tomatoes, capers, and anchovies. But that’s not what “puttanesca” actually means. It roughly translates to “lady of the night.” We gave it a nutritional boost by adding in some miso, beans, and baby spring chard to add to the umami explosion of flavour. Perfect served with red wine and, of course, by candlelight.
Prep
10 min
Cook
18 min
Servings
3 cups
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Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil, plus extra if desired
- 4 large garlic cloves, peeled
- 1 Thai red chili pepper, minced, including seeds
- 2 anchovies, chopped
- 2 Tbsp (30 mL) tomato paste
- 2 tsp (10 mL) blonde miso
- 28 oz (796 mL) can fire-roasted diced tomatoes, including juice
- 1/4 cup (60 mL) chopped, pitted kalamata olives
- 1 Tbsp (15 mL) capers, rinsed and drained
- 4 sprigs basil
- 1/4 tsp (1 mL) raw sugar
- 14 oz (398 mL) can cannellini beans, rinsed and drained
- 1 cup (250 mL) baby Swiss chard leaves, rinsed and spun dry
Nutrition
Per serving:
- calories 177
- protein 5g
-
fat
10g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
17g
- sugars 6g
- fibre 4g
- sodium 301mg
Per 1/2 cup (125 mL).
Directions
01
In medium-sized saucepan, combine oil, garlic, chili pepper, and anchovies. Stir over medium heat until garlic begins to turn golden. Stir in tomato paste and miso and cook for 1 minute. Add diced tomatoes and their juice, olives, capers, basil, and sugar and bring to a gentle simmer.
02
Reduce heat to medium-low and simmer, uncovered, for 15 minutes for flavours to blend.
03
Remove garlic cloves and basil sprigs, if you wish, and discard. Stir in beans and chard and heat through. Season to taste.
04
Drizzle with a splash of additional olive oil and serve spooned over toasted crusty bread.
