AuthorErika SimonsCategoryMediterraneanDifficultyBeginnerA quick and easy stew, that is surprisingly full of flavor considering the simple ingredients and the lack of effort required. This meal is ready for you to devour within 20 minutes, which makes this recipe the perfect mid/ late week dinner (or any other time you may be time poor).
Feel free to play around with this recipe by either using different varieties of beans or adding in some leafy greens like kale or chard. If you prefer a little spice, adjust the chilli flakes and paprika to taste.
Heat oil in a large pan over medium-high heat.
Stir in garlic, anchovies, paprika and chilli flakes, heat for approximately 30 seconds.
Add the cabbage and belle pepper and sauté for another 1 – 2 minutes until cabbage is slightly limp.
Add the crushed tomatoes, stock, lemon juice and drained beans.
Reduce the heat to medium – low and allow to simmer uncovered for 10 – 15 minutes.
Meanwhile cook the pasta to packet directions.
Serve on hot pasta and garnish with chopped oregano and parsley.
Ingredients
Directions
Heat oil in a large pan over medium-high heat.
Stir in garlic, anchovies, paprika and chilli flakes, heat for approximately 30 seconds.
Add the cabbage and belle pepper and sauté for another 1 – 2 minutes until cabbage is slightly limp.
Add the crushed tomatoes, stock, lemon juice and drained beans.
Reduce the heat to medium – low and allow to simmer uncovered for 10 – 15 minutes.
Meanwhile cook the pasta to packet directions.
Serve on hot pasta and garnish with chopped oregano and parsley.