Pasta Puttanesca with Cannellini Beans
Updated: Jan 29, 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.