THE BELLY KITCHEN · Dinner

Tomato, Butter Bean & Caper Fusilli

Name: Tomato, Butter Bean & Caper Fusilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 150 g BELLY Fusilli, weighed dry; 1 x 400 g tin plain peeled plum tomatoes, including all their juice; 240 g drained tinned butter beans, rinsed; check the tin’s drained weight; 20 g drained capers from a jar in brine or vinegar; not salt-packed capers; 1 tbsp olive oil; 2 garlic cloves, finely sliced; 10 g flat-leaf parsley, washed and chopped; 100 ml reserved pasta cooking water, used only as needed; Salt and black pepper to taste

30 MINSSERVES 2

A tin of tomatoes, a tin of beans and a little jar of capers. Give them garlic, parsley and a pan of Fusilli, and the cupboard has dinner covered.

Published 2026-10-24 · BELLY Editorial

Estimated: 10 min prep · 20 min cooking · 30 min total

Allergens: BELLY pasta contains wheat (gluten) and lupin. Check every ingredient label.

AI-generated serving illustration

Original BELLY editorial recipe; not yet kitchen-tested

A whole bowl of Fusilli with chunky tomato sauce, butter beans, capers and parsley on a kitchen table

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Ingredients

For 2 people

150 g BELLY Fusilli, weighed dry
1 x 400 g tin plain peeled plum tomatoes, including all their juice
240 g drained tinned butter beans, rinsed; check the tin’s drained weight
20 g drained capers from a jar in brine or vinegar; not salt-packed capers
1 tbsp olive oil
2 garlic cloves, finely sliced
10 g flat-leaf parsley, washed and chopped
100 ml reserved pasta cooking water, used only as needed
Salt and black pepper to taste

Meet the Fusilli

APRON ON. WATER BOILING.

How to make Tomato, Butter Bean & Caper Fusilli

1
Drain and rinse the butter beans and weigh 240 g. Drain the capers and weigh 20 g. Slice the garlic and chop the parsley. Put a large pan of water on to boil for the pasta.
2
Warm the olive oil in a wide pan over a low heat. Stir in the garlic for 30–60 seconds until fragrant without browning. Add the whole tin of tomatoes and juice carefully, then break the tomatoes into rough pieces with a spoon.
3
Bring to a gentle simmer and cook uncovered for approximately 12–15 minutes, stirring occasionally, until the tomato pieces have softened and the sauce has reduced enough to coat pasta. Keep the heat moderate; if the pan begins catching before the tomatoes soften, add a small splash of water.
4
Time the Fusilli according to its own pack instructions so it finishes as the sauce is ready. Before draining, reserve 100 ml of the cooking water. Add the butter beans and capers to the sauce for its final 3–4 minutes, stirring gently, until the beans are hot throughout.
5
Fold the drained Fusilli into the sauce over a low heat for 1–2 minutes. If the coating is too thick, add reserved pasta water a tablespoon at a time; you may need none of it. Remove from the heat and fold in the parsley. Taste before adding salt because the capers already bring seasoning. Add black pepper and divide between two bowls.
6
Cool and refrigerate any leftovers within two hours. Use within 48 hours and reheat once only until steaming hot throughout. Follow shorter ingredient use-by instructions where applicable.

A little BELLY wisdom

Reduce the tomatoes first. Add pasta water only if the finished coating needs it.

Ingredient swaps, allergens and storage

Timings are estimates: 10 minutes preparation and 20 minutes cooking with the pasta and sauce cooking alongside each other. Pan size, heat, boiling time and packet directions vary. Original editorial recipe; not yet kitchen-tested.

Each stated serving contains 75 g dry Fusilli. At the owner-mapped supplier declaration of 20 g protein per 100 g dry pasta, the pasta component contributes 15 g protein per serving. This is not a complete-meal nutrition total; no whole-dish macros have been calculated.

Allergens: BELLY Fusilli contains wheat (gluten) and lupin; its ingredients include oat fibre. Read all ingredient labels, including capers, and any cross-contact warnings. No cheese or cream is included in the base recipe, but this recipe is not gluten-free.

Use a 400 g tin of plain chopped tomatoes, including its juice, in place of the whole plum tomatoes if preferred; leave the pieces as they are and watch the reduction. Passata and concentrated tomato purée are different products, not identical swaps. Cannellini beans may replace butter beans at the same drained weight.

This method uses capers preserved in brine or vinegar and drained before weighing. Salt-packed capers need different preparation: follow their pack rather than adding the same weight directly. Parsley may be omitted; adding cheese introduces milk and changes the recipe.

BELLY is currently sold out. Another available pasta can make this dinner, using its own pack instructions and nutrition label. BELLY-specific protein figures do not describe another product.

Understand dry-weight pasta nutrition · Choose chopped or plum tomatoes for pasta sauce

BELLY Fusilli is currently sold out. Register your interest in the next Fusilli drop.