Name: Spinach-Bean Salad a la "Puttanesca" with Tomatoes, Olives & Anchovies
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 anchovy fillets, packed in oil; 1 ½ (142 g) pkgs baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ (113 g) pkgs crumbled feta cheese; 6 cloves garlic; 6 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 cup Kalamata olives, pitted; 1 ½ lemons; 1 cup pine nuts; black pepper; crushed red pepper; extra virgin olive oil; salt

Spinach-Bean Salad a la "Puttanesca" with Tomatoes, Olives & AnchoviesSpinach-Bean Salad a la "Puttanesca" with Tomatoes, Olives & Anchovies — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

9 anchovy fillets, packed in oil

1 ½ (142 g) pkgs baby spinach

3 (398 ml) cans cannellini (white kidney) beans

1 ½ (113 g) pkgs crumbled feta cheese

6 cloves garlic

6 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 cup Kalamata olives, pitted

1 ½ lemons

1 cup pine nuts

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Divide tomatoes between two baking sheet pans. Drizzle with oil and sprinkle with spices; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring tomatoes halfway through, until they start to burst, 15-18 minutes.

Meanwhile, peel and mince garlic. Place in a large bowl.

Zest and juice lemons into the bowl with the garlic.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Mince anchovy fillets. Add to the bowl along with additional oil and salt. Stir to combine the dressing.

Roughly chop olives. Add to the bowl with the dressing.

Drain and rinse beans. Add to the bowl along with the feta. Set aside.

When the tomatoes are done, remove from oven and let cool slightly, about 5 minutes.

Transfer cooled tomatoes to the bowl along with the spinach. Toss to combine the salad.

To serve, divide white bean-tomato salad between plates or bowls; top with pine nuts. Enjoy!

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