This hearty and bold white bean puttanesca is packed with briny capers, juicy olives, and a rich tomato base. It’s a delicious, high-protein twist on the classic Italian pasta dish – perfect with rice, pasta, or crusty garlic bread.

Puttanesca relies on simple but punchy ingredients like salty olives and briny capers to bring big flavor to the dish without the need for hours of simmering – and this bean-based version of the dish uses those same flavors but swaps out the pasta for white beans for a lower-carb alternative.

For some similar bean recipes, try these marinated white beans, these creamy lemon and basil white beans, or these spicy harissa butter beans.

Ingredient Notes

Here’s what you’ll need – full list below, but some tips first:

• White Beans: Use jarred or canned – butter beans or cannellini both work great. I’ve used cannellini beans in the photos for this recipe as I like how creamy they get!
  
• Whole Plum Tomatoes: Break them up with your spoon for a chunky sauce texture. Crushed canned tomatoes will also work great.
  
• Kalamata Olives: Adds that signature briny depth to your puttanesca. Try to find good quality kalamata olives for the best flavor if you can – any black olives work too.
  
• Capers: Essential for that salty, slightly tangy punch. A puttanesca will also traditionally use anchovies, but obviously I’ve not used them in this dish as they’re not vegetarian!
  
• Garlic + Chilli Flakes: Gives the beans warmth and fragrance – adjust the heat to your liking.
  
• Olive Oil: Don’t skimp on olive oil! It’s a key flavour carrier here as we’re using such a simple list of ingredients.
  
• Parsley: Fresh parsley adds brightness right at the end.

Optional Add-ins & Swaps

• Add anchovy paste for a traditional touch (if not vegetarian)
• Stir through some cooked pasta directly into the pan
• Top with toasted breadcrumbs or grated hard cheese
• Add spinach or kale for extra greens

How to Make This Italian White Bean Puttanesca

1. Infuse the Oil

Heat the olive oil in a pan over medium heat. Add the minced garlic, dried oregano, and red chilli flakes. Saute for about 5 minutes until the garlic is just turning golden and fragrant.

2. Add the Briny Ingredients

Stir in the halved olives and capers, coating them in the garlic-infused oil.

3. Simmer with Tomatoes & Beans

Pour in the whole plum tomatoes (crush them with the back of your spoon) and add the drained white beans. Stir everything together and bring to a gentle simmer.

4. Cook it Down

Let the sauce bubble away for about 15 minutes, or until the tomatoes have broken down and the sauce has thickened nicely.

Drizzle over a little extra olive oil and scatter with diced fresh parsley and an extra pinch of chilli flakes. Serve hot with rice, spaghetti, or toasted sourdough.

Chef’s Tips

• If using canned tomatoes, you can add a pinch of sugar to balance the acidity if needed.
• Don’t over-stir the beans while cooking – it helps keep them whole and creamy.
• Leftovers? Mash slightly and turn into a bruschetta topping!

Storage

The white bean puttanesca keeps well in the fridge for up to 4 days in an airtight container, and gets better over time! 

This dish freezes beautifully – you can store it for up to 3 months, thaw overnight in the fridge, and reheat gently.

FAQs

Can I use other beans?
Yes – cannellini, butter beans, or even chickpeas all work great here.

Is it spicy?
It has a little warmth from the red chilli flakes. Adjust up or down depending on your heat preference.

What’s the best way to serve this?
I love it spooned over toasted sourdough, stirred through pasta, or with lemony rice and roasted veggies on the side.