White Beans Puttanesca

Name: White Beans Puttanesca
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

9 ingredients

2 steps

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.