Description
This Butter Bean Puttanesca is a hearty and flavorful vegetarian take on the classic Italian puttanesca sauce, featuring creamy butter beans simmered with garlic, olives, capers, and a robust tomato base. Perfect for a quick and satisfying weeknight meal, it pairs beautifully with pasta or crusty bread.
Ingredients
Scale
Beans
- 2 cups cooked butter beans (or 1 can, drained and rinsed)
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 4 anchovy fillets (optional, for non-vegetarian version)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Garnish
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
- Add heat and flavor: Stir in the red pepper flakes if using, followed by the capers, chopped Kalamata olives, and anchovy fillets (if using). Cook for another 2 minutes, allowing the flavors to meld.
- Build the sauce: Pour in the diced tomatoes along with their juices and stir in the tomato paste and dried oregano. Simmer the mixture gently for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Combine with butter beans: Add the cooked butter beans to the skillet, stirring to coat them well with the tomato sauce. Cook for an additional 5 minutes, allowing the beans to absorb the flavors. Season with salt and pepper to taste.
- Serve and garnish: Remove from heat and sprinkle fresh chopped basil or parsley on top. Serve warm, optionally garnished with grated Parmesan cheese. This dish pairs beautifully with pasta, rice, or crusty bread.
Notes
- For a vegan version, omit anchovy fillets and Parmesan cheese.
- Using canned butter beans is a time saver; just rinse well before using.
- Adjust red pepper flakes according to your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Consider serving with spaghetti or crusty Italian bread for a complete meal.
