Puttanesca is typically made with tomatoes, capers, and anchovies. But that’s not what “puttanesca” actually means. It roughly translates to “lady of the night.” We gave this Puttanesca with Beans and Chard a nutritional boost by adding in some miso, beans, and baby spring chard to add to the umami explosion of flavor. Perfect served with red wine and, of course, by candlelight.
Can’t find fire-roasted tomatoes?
Substitute with regular diced tomatoes and add some smoked paprika, to taste.
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Puttanesca with Beans and Chard
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Ingredients
- 1/4 cup extra-virgin olive oil plus extra if desired
- 4 large garlic cloves peeled
- 1 Thai red chili pepper minced, including seeds
- 2 anchovies chopped
- 2 Tbsp tomato paste
- 2 tsp blonde miso
- 28 oz can fire-roasted diced tomatoes including juice
- 1/4 cup chopped pitted kalamata olives
- 1 Tbsp capers rinsed and drained
- 4 sprigs basil
- 1/4 tsp raw sugar
- 14 oz can cannellini beans rinsed and drained
- 1 cup baby Swiss chard leaves rinsed and spun dry
Instructions
- In medium-sized saucepan, combine oil, garlic, chili pepper, and anchovies. Stir over medium heat until garlic begins to turn golden. Stir in tomato paste and miso and cook for 1 minute. Add diced tomatoes and their juice, olives, capers, basil, and sugar and bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, for 15 minutes for flavors to blend. Remove garlic cloves and basil sprigs, if you wish, and discard. Stir in beans and chard and heat through. Season to taste. Drizzle with a splash of additional olive oil and serve spooned over toasted crusty bread.
Recipe Notes
Per 1/2 cup: 177 calories; 5 g protein; 10 g total fat (1 g sat. fat); 17 g total carbohydrates (6 g sugars, 4 g fiber); 301 mg sodium
