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The Single Vegan by Leah Leneman


1 servings



MacGourmet downloadSpaghetti with Bean and Caper Sauce. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Spaghetti with Bean and Caper Sauce


  • 3 ounces whole wheat spaghetti
  • 1 small onion
  • ½ small green pepper
  • 1 small clove garlic
  • 1 tbsp olive oil
  • 6 capers
  • 1 tbsp tomato paste
  • ⅓-½ cup water
  • ½ tsp oregano
  • ½ 15 ounce can pinto beans
  • black pepper, to taste


1. Cook the spaghetti in boiling salted water until just tender.
2. Chop the onion, green pepper, and garlic finely. Heat the oil in a pan and saute the vegetables for 3-4 minutes.
3. Mince the capers. Add them to the saucepan, along with the tomato paste, water and oregano. Bring to the boil, then lower heat and simmer, uncovered, for about 5 minutes.
4. Drain and rinse the beans and add them to the pan with a little black pepper. Cook until the beans are thoroughly heated. Serve over the cooked drained spaghetti.


whole wheat spaghetti onion green pepper garlic tomato paste pinto beans