White Bean Puttanesca

white bean puttanesca
Good food can be simple. Simple ingredients. Simple instructions. Simple happiness.
This meal meets the quick fix criteria, most of the ingredients are probably already in your pantry, AND as an added bonus, it’s got major eye appeal. It looks like you put a lot more effort into it than you did.
Not to mention, it can be served in a variety of ways – as an appetizer, side, or main dish – over garlic bread or over greens. YUM!
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 4 garlic cloves, minced
  • 15-ounce can diced tomatoes, undrained
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 1/2 of a 15-ounce can artichoke hearts, quartered
  • 2/3 cup black olives (unless you’ve got small kiddos, make it easy and just leave the pits in)
  • splash of olive brine
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • red pepper flakes, to taste


  1. Add the olive oil to a large skillet over medium heat. Add the onion and sauté, stirring frequently, until just beginning to soften, 2 to 3 minutes. Add the garlic and stir constantly for 30 seconds. Add the diced tomatoes and splash of brine and bring the pan to a simmer.
  2. Add the cannellini beans and cook for 5 minutes.
  3. Stir in the artichoke hearts, olives. Simmer for 5 more minutes. Taste for seasonings.
  4. Serve immediately: Divide the puttanesca among four serving bowls. Garnish each with 2 tablespoons of fresh basil, 1 tablespoon of Parmesan cheese, and a drizzle of olive oil. Serve with garlic bread, mixed greens, or pasta.

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