Quick and delicious, this black bean pasta puttanesca is hearty on winter days.
Puttanesca Sauce
I remember the first time I had puttanesca. I was lucky enough to grow up with an Italian best friend named Alessandra. She was and still is one of the best cooks I know, and her family was practically my second family growing up. One day, a long time ago, she made me the fastest pasta I’ve ever had and nearly dropped to my knees, it was so good. She explained it as Puttanesca, and it described a quick sauce that the prostitutes would make when they were short on time. Probably the funniest thing I’ve ever hear, but a sauce I’d remember forever. This black bean pasta puttanesca is the recipe I’ve been making since then, and hope you enjoy it as much as I do.
Black Bean Pasta
These days, there’s not much pasta in my house, but if there is, it’s usually black bean pasta, gluten free and low glycemic. I especially love this brand because it only contains black beans and water. Simple! You can also substitute zucchini noodles for a light meal. I had some olives, garlic, fresh tomatoes, basil, chili flakes, good olive oil, (and some kale for a boost) and I got to work.
Black Bean Pasta Puttanesca
This recipe serves one portion. You can easily make more of the pasta, more sauce, and use it for a family meal or leftovers.
- 1 cup black bean pasta, cooked per package directions
- 1 tablespoon olive oil
- 2 garlic cloves, crushed and chopped
- few pinches sea salt
- 2 fresh tomatoes, chopped
- 1/4 cup kalamata olives, sliced
- chili flakes
- 1 handful kale, collards, or your favorite green, torn
- freshly ground black pepper, to taste
Step 1: Have your “mise en place” ready (meaning, everything is cut and ready to go, since this recipe cooks quickly).
Step 2: In a skillet, heat the olive oil over medium and sauté the garlic with a bit of salt. As soon as it hits the pan, lower the heat to low so that it doesn’t burn. Add in the tomatoes, olives, and chili flakes. Raise the heat to medium, cover and simmer a few minutes, until they get juicy and they soften a bit.
Step 3: Throw in the kale to wilt, then add in the pasta. Cover again and bring to a simmer, just to heat through.
Step 4: When done, season with black pepper, to taste and enjoy.
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Black Bean Pasta Puttanesca
Ingredients
- 1 cup black bean pasta, cooked per package directions (or your favorite pasta)
- 1 tbsp olive oil
- 2 garlic cloves, crushed and chopped
- few pinches salt, or to taste
- 2 fresh, medium ripe tomatoes
- 1/4 cup kalamata olives, sliced
- chili flakes
- handful of kale, collards, or your favorite green, torn
- frehsly ground black pepepper, to taste
Instructions
- Step 1: Have your “mise en place” ready (meaning, everything is cut and ready to go, since this recipe cooks quickly).
- Step 2: In a skillet, heat the olive oil over medium and sauté the garlic with a bit of salt. As soon as it hits the pan, lower the heat to low so that it doesn’t burn. Add in the tomatoes, olives, and chili flakes. Raise the heat to medium, cover and simmer a few minutes, until they get juicy and they soften a bit.
- Step 3: Throw in the kale to wilt, then add in the pasta. Cover again and bring to a simmer, just to heat through.
- Step 4: When done, season with black pepper, to taste and enjoy.