These beans are incredibly tasty and bursting in flavour. A fantastic alternative to pasta, the puttanesca sauce pairs beautifully with the butter beans. Enjoy them on their own as a vegetarian or vegan dish—simply omit the anchovy fillets—or serve as a starter on toasted sourdough, or as a side dish to fish. This dish can be easily prepared a few hours or even a day in advance.

Method

• Heat the oil in a large frying pan or saucepan over low heat. Add the onion and cook, covered, over low to medium heat for 8–10 minutes. Then add the garlic, anchovy fillets (if using), cayenne pepper, and a pinch of salt and pepper. Cook uncovered for 3–4 minutes.
• Add the plum tomatoes, crushing them by hand or with a fork as you add them, and stir well. Rinse out the tin with a little water and add the liquid to the pan. Then, add the Kalamata and green olives, capers, and stir. Cook over low to medium heat, partially covered and stirring occasionally, for 20–25 minutes.
• Drain the butter beans (no need to rinse) and add them to the puttanesca sauce. Stir well and cook for 10–15 minutes, partially covered, over medium heat.
• Turn off the heat, taste to adjust the seasoning, and stir in the fresh basil. Serve warm or at room temperature.

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