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P Spaghetti Puttanesca With Cannellini Beans

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Makes: 6 servings adjust



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.


  • 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.


  • 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.


  • 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.
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