Wholewheat Penne all’Arrabbiata with Butter Beans

Wholewheat Penne all'Arrabbiata with Butter BeansAs well as being very frugal, I swear this is one of the tastiest and simplest vegan dishes I’ve ever cooked. My other half adores it too. Surprisingly quick to knock up, I can get this meal done from start to finish in around twenty minutes.

You can find the original recipe HERE at Frugal Feeding; my version does little to alter it barring upping the butter beans (simply because I love them here) and pureeing the tomatoes to ensure the sauce is nicely, well, saucy (plus it makes the cooking time quicker). Oh, and because we are fans of saucey sauces, I also use a higher ratio of sauce to pasta than recommended by the original author.

Although they’ve actually been used to sub the chicken often found in American style Arrabbiata, beans with pasta can also be found in rustic Italian cooking and the combination is hugely satisfying, not to mention protein rich.

Incidentally, the wholewheat penne I’ve been using recently comes in 3kg bags from ASDA, they’re a real bargain if you enjoy plenty of pasta; see HERE.

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Penne all’Arrabbiata with Butter Beans

  1. Finely dice two onions and half a bulb of garlic. Heat four tablespoons of olive oil in a large pan and add the onions and garlic. Add some salt and saute until tender.
  2. Puree two 400g cartons of chopped tomatoes in a food processor until smooth, then add them to the onions along with two heaped tablespoons of tomato puree. Stir through.
  3. Add two teaspoons of dried oregano, one rounded (or heaped if you prefer a hotter sauce) teaspoon of dried chilli flakes and one teaspoon of course ground black pepper. Add two drained 400g tins of butter beans (or about 250g dried beans – soaked and cooked earlier. Heat sauce until bubbling nicely, stir well.
  4. Meanwhile cook 250g of dried wholewheat penne until tender. Drain and stir through the sauce.
  5. Salt to taste and serve with an extra drizzle of extra virgin olive oil if liked (as former cheese lover who would liberally sprinkle grated cheese all over my pasta, I find an extra drizzle of olive oil offers the same satisfying richness without the dairy). Top with a sprinkle of nutritional yeast if liked.

Serves four with a bit of nice rustic bread to share and some dressed salad leaves.

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