Spaghetti puttanesca with red beans & spinach

• wholemeal spaghetti↗100g g
• large onion↗1

  finely chopped

• rapeseed oil↗1 tbsp tbsp
• red chilli↗1

  deseeded and sliced

• garlic cloves↗2

  chopped

• cherry tomatoes↗200g g

  halved

• cider vinegar↗2 tsp tsp
• capers↗1 tbsp tbsp
• Kalamata olives↗5

  halved

• smoked paprika↗1 tsp tsp
• can kidney beans↗210g g

  drained

• spinach leaves↗160g g
• chopped parsleysmall handful of
• basil leaves↗small handful of

Step-by-step instructions

1. 1

   Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.

2. 2

   Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.

3. 3

   Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.