Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

P Spaghetti Puttanesca With Cannellini Beans

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust

Directions

 

Step 1

Bring a large pot of water to a boil over high heat, add a generous pinch of salt and then reduce the heat to low. Cover to keep it hot while you make the sauce.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Onion, diced
  • 4 cloves Minced Garlic
  • Salt and Pepper
  • 1 teaspoon Red Pepper Flakes

Step 2

Pour the oil into a large, deep skillet or Dutch oven over medium-high heat. Add the onion and garlic; cook for 6 to 8 minutes, stirring frequently, until softened. Stir in the 1/2 teaspoon salt, black pepper and crushed red pepper flakes; cook until fragrant, for 30 seconds.

Ingredients

  • 1 can Canned Cannellini Beans, drained and rinsed
  • 28 ounces Crushed Tomatoes
  • 12 cup Kalamata Olives, chopped
  • 14 cup Fresh Parsley, chopped
  • 12 cup Capers, drained
  • 2 tablespoons Lemon Juice

Step 3

Stir in the cannellini beans, tomatoes, olives and the drained capers. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, until the sauce darkens, thickens and the flavors meld. Stir in the parsley and lemon juice; taste and add more salt, as needed. Keep covered over the lowest heat setting.

Ingredients

  • 1 pound Spaghetti

Step 4

While the sauce is cooking, increase the heat under the large pot of salted water so it returns to a boil, then add the spaghetti. Cook according to the package directions, until al dente. Drain, toss with the sauce and serve right away. Garnish each portion with more parsley.
Kitchen Monki sign up