Recipe courtesy of Michele Urvater

Puttanesca Sauce with Cannellini Beans

  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
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