Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.
Recipe information
Total Time
20 min
Yield
Makes 4 (side dish) servings
Ingredients
2
anchovy fillets, finely chopped
3
garlic cloves, minced
1
/4 to 1/2 teaspoon hot red-pepper flakes
3
tablespoons extra-virgin olive oil
2
plum tomatoes, coarsely chopped
1
/3 cup pitted Kalamata olives, coarsely chopped
1
tablespoon drained capers, chopped
1
(19-ounce) can cannellini beans, rinsed and drained
1
/4 cup chopped basil
Need to make a substitution?
Preparation
Step 1
Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
Step 2
Stir in beans and simmer 3 minutes. Add basil.