- 100g wholemeal spaghetti
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red chilli, deseeded and sliced
- 2 garlic cloves, chopped
- 200g cherry tomatoes, halved
- 2 tsp cider vinegar
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 5 Kalamata olives, halved
- 1 tsp smoked paprika
- 210g can kidney beans, drained
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 160g spinach leaves
- small handful of chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small handful of basil leaves
Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.
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