Description
Butter Bean Puttanesca is a twist on the classic Italian Puttanesca pasta, replacing traditional pasta with buttery, tender butter beans. This hearty, flavorful dish is packed with bold ingredients like olives, capers, garlic, tomatoes, and anchovies, all simmered together to create a delicious, savory sauce. Perfect for a comforting meal or a light, protein-packed vegetarian dish.
Ingredients
Scale
- 2 cups cooked butter beans (or 1 can, drained and rinsed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 4 anchovy fillets (optional, for non-vegetarian version)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Sauce Base:
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent. Add the minced garlic and red pepper flakes (if using), and cook for another 30 seconds until fragrant. - Add the Flavorings:
Stir in the anchovy fillets (if using), capers, and olives. Cook for 2-3 minutes, stirring occasionally, until the anchovies dissolve and everything is well-mixed. - Simmer the Sauce:
Add the diced tomatoes and tomato paste to the pan, stirring to combine. Season with dried oregano, salt, and pepper. Let the mixture simmer over low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken. - Add the Butter Beans:
Stir in the cooked butter beans and continue simmering for another 5-7 minutes, or until the beans are heated through and have absorbed some of the sauce. Taste and adjust seasoning with more salt or pepper if needed. - Serve:
Serve the Butter Bean Puttanesca in bowls, garnished with fresh basil or parsley and a sprinkle of grated Parmesan cheese (if desired).
Notes
- If you prefer a vegan version, simply omit the anchovies and Parmesan cheese.
- You can add a splash of red wine or balsamic vinegar to the sauce for a little extra depth of flavor.
- Serve this dish over rice, pasta, or even quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0g