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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish. Ingredients:
2 anchovy fillets, finely chopped |
3 garlic cloves, minced |
1/4 to 1/2 teaspoon hot red-pepper flakes |
3 tablespoons extra-virgin olive oil |
2 plum tomatoes, coarsely chopped |
1/3 cup pitted kalamata olives, coarsely chopped |
1 tablespoon drained capers, chopped |
1 (19-ounce) can cannellini beans, rinsed and drained |
1/4 cup chopped basil |
Directions:
1. Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
2. Stir in beans and simmer 3 minutes. Add basil.
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