Spaghetti Puttanesca Sauce with Cannellini Beans

In this blissfully simple pasta puttanesca recipe, the briny allure of anchovies meets the vibrant sweetness of bell peppers, all embraced by the creaminess of cannellini beans. It's a culinary adventure that beckons you to explore the richness of a region known for its exquisite food heritage. Once of my favorite things about puttanesca sauce is just how simple it is to bring to bring together, and how easy it is to alter the recipe, or swap ingredients in and out, as I'll touch on in the ingredients list.

However, let’s be real, what makes this recipe truly shine is its ability to blend its complex flavors with a blissfully simple preparation process. With just a handful of thoughtfully selected ingredients, you can create a masterpiece that speaks volumes in flavor and elegance. Whether you're seeking a quick weeknight escape or aiming to impress guests on a special occasion, this dish can be seamlessly adapted with minimal effort.

So, whether you're embracing the joy of cooking or simply indulging in the art of savoring, our Pasta with Anchovies, Bell Peppers, and Cannellini Beans promises an experience that's as captivating as it is effortless. Read for an ingredient checklist, variation suggestions, and a medley of delightful pairings.

Now, without further introduction, let’s make some pasta.

Spaghetti Puttanesca Sauce with Cannellini BeansPhoto byLiving the Gourmet

Ingredients

• About 10 grape tomatoes or two small tomatoes quartered
• 2 bell peppers, sliced thin
• 2 oz. can of anchovies in olive oil
• 1 sweet onion, sliced thin
• 5-6 cloves of garlic, chopped
• 1/4 cup of dried shitake mushrooms, hydrated in water
• 2 tbs. raisins, chopped
• about 8 - 10 fresh basil leaves and more for garnish
• 15.5 oz. can of cannellini beans, rinsed and drained
• 1 tsp. of dried oregano
• 1 tsp. salt
• 1/2-1 tsp. fresh ground black pepper
• 1 tsp. sugar
• 1/2 tsp. red pepper flakes
• 2 tbs. olive oil and more for drizzling
• 1 lb. spaghetti, cooked as directed
• 1/4 - 1/2 cup of salted pasta water to add to the sauce
• Fresh Romano or Parmesan cheese for grating

Instructions

1. Heat a large cast iron frying pan over medium heat.
2. Place the tomatoes and sliced onion in the preheated pan. Make sure the pan is dry! Do not add any oil.
3. Sprinkle the tomatoes, bell peppers, and onion with sugar and salt. Cook until a slight char appears.
4. Add the garlic and seasonings. Cook until the garlic is fragrant.
5. Add the anchovies and let the pan simmer on a gentle heat for a minute or two.
6. Add the raisins, basil, olive oil and beans. Toss together.
7. Add 3-4 tablespoons of the salted pasta water to the pan and cook on low heat.
8. Lift the cooked pasta from the water into the pan and toss.
9. Add extra basil and a drizzle of olive oil.
10. Serve with fresh grated Parmesan cheese or Romano cheese.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious summer meals!