This white bean puttanesca recipe is deliciously savory and salty, with capers, briney olives, artichoke hearts, and creamy white beans. I like to serve it with easy, homemade garlic bread for dipping.
Course: lunch, Main Course
Cuisine: American, Italian
Keyword: garlic bread, puttanesca recipe, white bean puttanesca
1/2of a 15-ounce can artichoke heartsquartered (in water or brine)
2/3cuppitted kalamata oliveschopped (1/2 of a ~10-ounce jar of olives in water or brine)
1/2cupchopped fresh basil
1/4cupgrated Parmesan cheese
For the Garlic Bread:
1/2of a standard-size baguette or 1 demi-baguetteabout 12-inches long
2tablespoonsextra virgin olive oil
2teaspoonsred pepper flakes
Make the Puttanesca: 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 bring the pan to a simmer.
Add the cannellini beans and cook for 5 minutes.
Stir in the artichoke hearts, olives, and capers. Simmer for 5 more minutes. Taste for seasonings,
Make the garlic bread: Preheat the oven to 400 degrees F. Slice the baguette in half length-wise, and then in half width-wise, to create four 5- or 6-inch sections. Place the baguette pieces on a baking sheet cut-side-up.
In a small skillet or saucepan, heat the remaining two tablespoons of olive oil over medium heat. Add the garlic and stir constantly to ensure that it doesn't burn. Sauté until just faintly brown, fragrant, and soft, 1 to 2 minutes, lowering the heat if necessary so that the garlic does not burn. Remove the pan from heat immediately and pour the garlic oil into a small bowl. **Note that you want to to infuse the oil and to soften the garlic, but it does burn very easily, so feel free to lower the heat or remove the pan from heat occasionally.
In a small bowl, combine the oregano, red pepper flakes, and salt.
Using a pastry brush, brush each slice of baguette evenly with the infused oil. Sprinkle liberally with the oregano-pepper mixture. Bake for 7 to 10 minutes, or until golden brown.
Serve immediately: Divide the puttanesca among four serving bowls. Garnish each with 2 tablespoons of fresh basil and 1 tablespoon of Parmesan cheese. Serve with garlic bread.
1 Serving WITHOUT GARLIC BREAD: Calories 393, Fat 15g, Carb 56g, Fiber 15g, Sugars 7g, Protein 16g