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Cannellini bean & olive spaghetti

Cannellini bean & olive spaghetti


This puttanesca-style pasta is naturally dairy free and uses Co-op Free From products. You'll love the crunchy breadcrumb topping!

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2542kj 605kcal
  • Fat
    High 32%
  • Saturates
    Low 16%
  • Sugar
    Low 8%
  • Salt
    High 33%

% of adult’s reference intake | Carbohydrates per serving : 80g

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Big Bag Option


  • 100g Co-op Free From brown seeded loaf, roughly torn
  • 3 tbsp Co-op olive oil
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 2 garlic gloves, crushed
  • 4 anchovy fillets, drained
  • ½ tsp chilli flakes
  • 1 tbsp Co-op Italian tomato purée
  • 400g can Co-op Italian chopped tomatoes
  • 150g Co-op pitted black Hojiblanca olives, halved
  • 2 tbsp capers, drained and rinsed
  • 400g can cannellini beans, drained and rinsed
  • 300g Co-op Free From spaghetti


  1. To make the breadcrumbs, put the torn bread into a small food processor or blender and whizz to make fine crumbs
  2. Heat 1 tbsp of the oil in a large nonstick frying pan, add the breadcrumbs and cook, stirring occasionally until golden brown
  3. Remove from the heat and stir in the chopped parsley, transfer to a bowl and set aside
  4. In the same pan, make the sauce by heating the remaining oil over a medium heat
  5. Add the garlic and cook for 1 minute, add the anchovies and chilli flakes, then stir until the anchovies have melted
  6. Add the tomato purée and cook for 1 minute, then stir in the chopped tomatoes, olives, capers and cannellini beans
  7. Bring to a simmer and cook, uncovered, for 10 mins
  8. Meanwhile cook the pasta according to the pack instructions
  9. Add the pasta directly to the sauce using tongs and toss to coat, adding a splash of pasta water to loosen slightly
  10. To serve, divide the pasta between serving bowls and scatter over the reserved herby breadcrumbs

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