Best White Beans Puttanesca Recipes

Puttanesca Sauce with Cannellini Beans image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

12 ounces penne
1/3 cup olive oil
1 tablespoon minced garlic
4 cups canned plum tomatoes, drained and chopped
1 1/2 teaspoons dry oregano
1/2 teaspoon red pepper flakes
2 tablespoons drained capers
12 pitted oil-cured black olives, halved
2-ounce can anchovies, drained and minced
16-ounce can cannellini beans drained, rinsed and roughly chopped
Salt and pepper, to taste
3 tablespoons minced fresh parsley

Steps:

Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.

White Beans Puttanesca image

Provided by Maggie Ruggiero

Yield Makes 4 (side dish) servings

Number Of Ingredients 9

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

Steps:

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.
Stir in beans and simmer 3 minutes. Add basil.

Potato and White Bean Puttanesca Soup image

Provided by Hetty McKinnon

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

Steps:

Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.