Credit: Riverford Organic
2 min read
Missing summer? Then try this Naples staple – packed with protein, antioxidants and more.
It may officially be the start of autumn, but we’re not ready to let the memories of summer die just yet. Whether you spent August on the Amalfi Coast or the Costa del Hackney, this Neapolitan dish will have you reminiscing about longer evenings and sweltering mornings.
Puttanesca translates as ‘tart’s spaghetti’; it’s a really simple dish that combines tomatoes, olive oil, chilli, olives and salty capers and anchovies. This version, however, is a more protein-rich version that puts crunchy tofu front and centre.
“Eating sufficient protein is important for our health on so many levels,” says Hannah Neville-Green, nutritionist at Riverford Organic. “Adequate protein intake is essential for optimal digestion, immunity and hormone balance, as individual protein (amino acids) act as building blocks for our enzymes, hormones, immunoglobulins and antibodies.”
A break with tradition, this piquant recipe isn’t served with spaghetti; instead, we’re suggesting you have it alongside vitamin A-rich squash mash and crispy capers. Not only is butternut squash full of gut-friendly fibre, but it’s also a good source of antioxidants, magnesium and energy-boosting B vitamins.
Credit: Riverford Organic
Ingredients
1 tbsp capers
600g butternut squash, chopped into 2cm pieces
Olive oil
200g firm tofu, cut into bite-sized chunks
200g passata
30g black olives, roughly chopped
1 tsp dried oregano
Dried chilli flakes (to taste)
2 tbsp nutritional yeast
1 lemon
100g baby spinach
10g parsley, finely chopped
Salt + pepper
Method
- Pop the capers on a plate lined with kitchen paper, and leave to drain and dry out.
- Fill a saucepan with boiling water and a pinch of salt. Add the squash and boil for 10-12 minutes until tender.
- While that’s boiling, heat a little oil in a large frying pan. Fry the capers until crispy and golden, then scoop them onto a plate.
- In the same frying pan (and using the leftover oil), fry the tofu on all sides until crispy and golden.
- Add the garlic and stir-fry for 30 seconds before adding the passata, olives, oregano and chilli.
- Add a dash of water to loosen the mixture, season with salt and pepper and then bring to a simmer. Leave to cool while you prepare the mash.
- Drain the cooked squash and then mash it in the pan.
- Stir in the nutritional yeast, a little squeeze of lemon juice and then season using salt and pepper.
- Gently stir the spinach into the tofu until it wilts and then serve alongside the mash and fried capers.
- Enjoy!
Recipe and image from Riverford Organic.
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