White Bean Puttanesca
318kcal
Ingredients
- 570 g jar of white beans drained and rinsed
- 400 g can whole plum tomatoes
- 2 garlic cloves minced
- 6-8 Kalamta olives halved
- 2 tablespoon capers
- 3 tablespoon olive oil
- 0.5 teaspoon red chilli flakes
- Fresh parsley diced
- 1 teaspoon dried oregano
Method
- Add your olive oil, minced garlic, dried oregano, and red pepper flakes to your pan. Cook for about 5 minutes over medium heat until the garlic is very lightly golden.
- Add the capers and sliced olives, stirring to combine with the garlic.
- Add the tomatoes and drained white beans, stir, and bring to a gentle simmer.
- Let the beans and tomatoes simmer for 15 minutes until the sauce has thickened and the beans are tender.
- Finish the beans with a drizzle of olive oil, the diced parsley, and a sprinkle more red chilli flakes to garnish.
- Serve over rice, with pasta, or with garlic bread.
Nutrition
Serving1gCalories318kcalCarbohydrates41gProtein15gFat12gSaturated Fat2gPolyunsaturated Fat10gSodium595mgFiber11gSugar3g
Notes
Traditionally, a puttanesca dish will also contain anchovies. I've omitted these as I'm vegetarian, but feel free to add in some diced anchovies when you add the olives and capers if you do eat them.
The white bean puttanesca keeps well in the fridge for up to 4 days in an airtight container, and actually 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.