This vegan take on traditional puttanesca sauce leaves out the anchovies and adds hearty white beans for a healthy and filling meal. It's easy to make, full of Mediterranean flavors, and great for a cozy weeknight dinner.
Ingredients: 2 tbsp olive oil. 3 cloves garlic, minced. 1 small onion, finely chopped. 1 can 14 oz diced tomatoes. 1/4 cup sliced kalamata olives. 2 tbsp capers. 1 tsp dried oregano. 1/2 tsp red pepper flakes. Salt and pepper to taste. 2 cans 15 oz each white beans, drained and rinsed. 1/4 cup chopped fresh parsley. Cooked pasta or crusty bread for serving.
Instructions: Warm up a big pan with olive oil over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and minced garlic. Olives, capers, oregano, red pepper flakes, salt, and pepper should all be added now. Let the flavors blend for 10 minutes while it simmers. After you add the white beans, cook for 5 more minutes or until everything is hot. Cut up the parsley and add it after taking it off the heat. Serve with crusty bread or over cooked pasta. Have fun!
Prep Time: 10 minutes
Cook Time: 20 minutes
Victoria Heights Elementary
