1 tablespoon extra virgin olive oil
1/2 medium onion thinly sliced (about 1/2 cup)
3 garlic cloves minced
15- ounce can diced tomatoes undrained
2 15- ounce cans cannellini beans rinsed and drained
1/2 of a 15-ounce can artichoke hearts quartered (in water or brine)
2/3 cup pitted kalamata olives chopped (1/2 of a ~10-ounce jar of olives in water or brine)
2 tablespoons drained capers
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Add the olive oil to a large skillet over medium heat. Add the onion and sauté, stirring frequently, until just beginning to soften, 2 to 3 minutes. Add the garlic and stir constantly for 30 seconds. Add the diced tomatoes and bring the pan to a simmer.
Add the cannellini beans and cook for 5 minutes.
Stir in the artichoke hearts, olives, and capers. Simmer for 5 more minutes. Taste for seasonings.
Serve immediately. Divide the puttanesca among four serving bowls. Garnish each with 2 tablespoons of fresh basil and 1 tablespoon of Parmesan cheese. Serve with garlic bread or a green salad if you wish!
If you make this, please let me know how you liked it!
Maria McKendry, Buffalo Barre