Summer seems to have come to a sudden and abrupt end, replaced first by a weekend of non-stop rain pour and it seems now that the week ahead is not going to be much better either.
So its time for some warm bowl like grub. Not quite cold for soup or stew, but definately a big bowl of pasta coated in thick red sauce, even better if that sauce is a little spicy. As I have loads of runner beans still coming from the garden, I decided to incorporate some of these into this pasta dish, it made more of a meal of it for sure.
would describe this pasta Puttanesca style, but with more bite and texture, as well as the fact it is vegan too. I am sharing this recipe with for Four Seasons Food August challenge hosted by Delicieux and Eat Your Veg which is all about tomatoes - sadly my homegrown tomatoes have been very few, so I have used tinned here, but if you are blessed you can use fresh in this recipe.
4 tablespoons olive oil
4 cloves garlic, peeled and crushed
2 fresh red chillies, sliced or 1 teaspoon chilli flakes
1 x 400g tinned tomatoes, crushed or blitzed in a food processor
400g runner beans, topped tailed and sliced into pieces
Optional: 1 tablespoon black olives from a jar, rinsed and sliced
Salt and pepper to taste
Heat a large pan, big enough to hold the ingredients. Add the oil and the garlic and fry them gently until the garlic begins to soften, then stir in the chilli and heat for a minute, before stirring in the tomatoes. Bring to a boil, then turn down and allow to simmer gently fro 10 minutes, then throw in the beans and cook for a further 15 minutes, or until the runner beans are tender.
While the sauce is simmering away gently, cook enough pasta of your choice four 4 people.
Cook according to packet instructions. When made, drain and stir well into the thick sauce, along with the optional sliced black olives. Season to taste with salt and pepper, then simmer for a few minutes before serving.