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Pasta with beans and roasted pepper

This pasta with beans and roasted pepper is made with an easy vegan puttanesca sauce (using capers instead of anchovies). The sauce is much tastier, if you use fresh, ripe tomatoes  -  in the winter good quality, tinned plum tomatoes can be substituted. To make it more healthy and filling, I added one pre-roasted pepper and cannellini beans to the base sauce, but you could use other veggies if you want (for example kale, green peas, spinach, courgette would work too). I served it with gluten-free buckwheat penne, but you can use any pasta you like!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g pasta of your choice
  • 2 Tbsp olive oil
  • 1 small onion
  • 2 cloves of garlic minced
  • 1 Tbsp capers
  • 1 tsp oregano
  • ½ tsp chilli flakes
  • 2 cups of chopped ripe tomatoes or 1 tin of plum tomatoes
  • ½ cup black olives pitted
  • 2 roasted red peppers
  • 1 tin cannellini beans drained
  • 1 handful of basil or parsley leaves

Method
 

  1. Cook the pasta following pack instructions, then drain and keep warm.
  2. Meanwhile, finely chop the onion and cut the roasted pepper into thin slices.
  3. Heat the oil in a saucepan over medium-low heat. Add the onion and sauté for about 8 minutes until soft. Add the garlic, capers, oregano and chilli, and cook for another minute.
  4. Stir in the tomatoes, season to taste, then bring to a simmer and cook for 20 minutes or so, until the tomatoes are tender. Add the roasted pepper slices, beans and olives, then cook for another 5 minutes to warm through.
  5. Toss the pasta with the sauce and add the chopped basil or parsley leaves, then serve.