Puttanesca with Beans and Chard
  • 1/4cup extra-virgin olive oilplus extra if desired
  • 4 large garlic clovespeeled
  • 1 Thai red chili pepperminced, including seeds
  • 2 anchovieschopped
  • 2 Tbsp tomato paste
  • 2tsp blonde miso
  • 28oz can fire-roasted diced tomatoesincluding juice
  • 1/4cup choppedpitted kalamata olives
  • 1 Tbsp capersrinsed and drained
  • 4 sprigs basil
  • 1/4tsp raw sugar
  • 14oz can cannellini beansrinsed and drained
  • 1cup baby Swiss chard leavesrinsed and spun dry
  1. 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