Recipe of the Week

Recipe adapted from Hetty Lui McKinnon

1 pound chopped tomatoes (if using cherry tomatoes, halve or quarter)
1/2 cup (150g) black olives, pitted and roughly chopped
1 tbsp capers, roughly chopped
½ - 1 tsp red pepper flakes (to taste)
1 tbsp balsamic vinegar, plus more to serve
extra virgin olive oil
2 pounds potatoes, peeled and chopped
1 can borlotti or cannellini beans, drained
handful parsley or basil leaves, roughly chopped
sea salt and black pepper

Preheat oven to 400˚F.

To make the puttanesca sauce, place the tomatoes in a bowl, and add the olives, capers, red pepper flakes, balsamic vinegar in a small bowl and stir. Drizzle with a 2-3 tablespoons of extra virgin olive oil. Season with pinch of sea salt and black pepper and set aside. As it sits, the acid and salt will draw out moisture from the tomatoes, creating a saucy texture.

Bring a medium pot of salted water to the boil. Add the potatoes and cook for 10 minutes, until they are par-boiled and slightly softened. Drain. Place the potatoes on a baking tray, cover in olive oil, season with sea salt and roast in a hot oven for 20-25 minutes, until golden and tender.

Combine the potatoes with the puttanesca sauce and borlotti beans. Toss well to combine. Season with sea salt and black pepper. Top with herbs to finish and serve warm or at room temperature.