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  • edithpan6

Pasta Puttanesca with Cannellini Beans

Updated: Jan 28, 2020

Yield: ~ 1 hotel pan

Variations: Kidney beans can be used as a substitute.


1/2 cup olive oil

3 large onions, chopped

10 cloves garlic, minced

1 cup red wine vinegar

2 bunches fresh basil, chopped

½ cup tomato paste

1 #10 can whole plum tomatoes

4 cups pitted green olives, chopped

½ cup capers

6 cups cooked cannellini beans

Red pepper flakes to taste

Salt and pepper to taste

3 lbs. pasta

Heat oil in a large skillet or saucepan over medium-high heat. Add onion and garlic and cook 3-4 minutes, or until soft, stirring frequently.

Add vinegar, basil, tomato paste, plum tomatoes, olives, and capers, bringing mixture to a boil. Reduce heat and simmer for 15 minutes. Add beans and pepper flakes, and cook 5 minutes longer. Season with salt and pepper as needed.

Cook pasta in a large pot of salted water; drain.

Serve the puttanesca sauce atop the cooked pasta. Serve with parmesan cheese if desired.

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