Black Bean Spaghetti Alla Puttanesca

Ingredients:

• 200g of Explore Cuisine Organic Black bean spaghetti
• 250g of cherry tomatoes (cut crosswise at one end)
• 4 regular tomatoes (cut crosswise at one end)
• 10g of cappers
• 1tbsp of fresh oregano
• 80g of black olives (cut into rounds)
• 2 garlic cloves
• 1/4tsp of chili flakes
• 1tbsp of olive oil
• 3tbsp of tomato puree

Preparation:

1. Bring a large pot of salted water to boil. When boiling, add the tomatoes and blanch them for about 3-4 minutes. Transfer the blanched tomatoes on a cutting board and keep the cooking water boiling for the pasta.

2. Remove the peel from each tomato. Add the oil to a large skillet and heat it for a few minutes, when it is ready add the garlic and brown it until golden brown.

3. Add the blanched, peeled and chopped tomatoes and cappers, and mix well. Cook until all the water evaporates from the tomatoes.

4. Add the fresh oregano, tomato puree, black olives and chilli flakes, and cook for 10 minutes.

5. Cook the pasta according to the package instructions until al dente.

6. Drain the pasta, add it to the puttanesca sauce and mix well. Plate and serve.