Thomasina Miers’ recipe for broad bean puttanesca

Thomasina Miers’ broad bean puttanesca. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura. Prop styling: Louie Waller. Food assistant: Maria Gurevich.

I first made puttanesca after reading the recipe in a Nigella book. Her introduction was so enthralling that I made it the very next day. The sauce traditionally uses store-cupboard items, so my twist with new-season broad beans and fresh tomatoes adds an almost blasphemous element to the mix. But the ingredients come together beautifully in this simple and thoroughly delicious midweek fix.

Broad bean puttanesca