Growing up in Rome, Spaghetti alla Puttanesca has always been one of my favorite dishes. This side dish combines the briny, zesty, herbaceous flavors of a classic puttanesca balanced with white beans and escarole, making it the perfect dish to accompany almost any meat or fish.

White Bean Puttanesca

Category

Category name

Serves

4 to 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ red onion, diced
  • 3 anchovy filets, minced
  • 2 cloves garlic, thinly sliced
  • 1 pint cherry tomato, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup Castelvetrano olives, pitted and halved
  • 2 (8-ounce) cans cannellini beans
  • Pinch Cobanero chili flakes or red chili flakes
  • 1 tablespoon Turkish or Greek oregano
  • ½ head escarole
  • Salt
  • 1 cup flat-leaf parsley leaves

Method

  1. Heat the olive oil in a large, heavy bottomed pan over medium heat. Add the onion and sauté, stirring occasionally until translucent, about 2 minutes. Stir in the anchovies and garlic and cook until fragrant. Add the tomatoes and cook for a couple minutes, stirring continuously. Next, add the capers, olives and beans, followed by the chili and oregano. Keep stirring until the beans are heated through, about 3 minutes. Add the escarole and cook until wilted, 2 to 3 minutes. Taste and season with salt if necessary. Sprinkle with the parsley leaves and serve.