Puttanesca with Beans and Chard - alive magazine

Ingredients

• 1/4 cup (60 mL) extra-virgin olive oil, plus extra if desired
• 4 large garlic cloves, peeled
• 1 Thai red chili pepper, minced, including seeds
• 2 anchovies, chopped
• 2 Tbsp (30 mL) tomato paste
• 2 tsp (10 mL) blonde miso
• 28 oz (796 mL) can fire-roasted diced tomatoes, including juice
• 1/4 cup (60 mL) chopped, pitted kalamata olives
• 1 Tbsp (15 mL) capers, rinsed and drained
• 4 sprigs basil
• 1/4 tsp (1 mL) raw sugar
• 14 oz (398 mL) can cannellini beans, rinsed and drained
• 1 cup (250 mL) baby Swiss chard leaves, rinsed and spun dry