I’m a dipper. I love sauce, I love fresh bread, and I love meals where I can take the warm piece of bread and scoop up the remaining sauce on the plate.
Andie Mitchell’s Puttanesca has all my favorite items in one dish: red sauce, garlic, artichoke hearts, beans, fresh herbs and olives all ready to be scooped up with a ciabatta roll. To make sure that I didn’t just stand over the stove and dip straight into the skillet (which I still did while my husband was taking pictures of the dish), I served the White Bean Puttanesca over zoodles, topped with Minimalist Baker’s easy parmesan (highly recommended)!
This dish takes no time at all and requires very little prep work. Feel free to serve with pasta or skip noodles all together.
- 3 zucchini (I used green and yellow squash), spiralized
- 1 – 2 tbsp of olive oil
- Dash of salt and pepper
- 1 tbsp of olive oil
- 1/2 of a sweet onion, thinly sliced
- 3 – 4 cloves of garlic, minced
- 15 oz can of diced tomatoes, undrained
- 2 15 oz cans of cannellini or northern beans, rinsed and drained
- 15 oz can of artichoke hearts in water, quartered
- 2/3 cup of kalamata olives, pitted and diced
- 2 tbsp of capers, drained
- 1/2 cup of fresh basil, chopped
- 2 tbsp vegan parmesan + more for serving (optional)
Spiralize zucchini noodles and set aside in a bowl. Toss with olive oil, salt, and pepper.
In a large pan or skillet, heat olive oil on medium. Add in onion and saute for about 3 – 4 minutes before adding garlic. Cook for about 2 minutes more. Add in the diced tomatoes with the juice and bring to a simmer. At this point you’ll think “Oh, should I have added another can of tomatoes?’ No, it will thicken in a moment. Stir in the beans, artichoke hearts, olives, and capers. Continue to cook for another 5 minutes or so. Remove from heat and mix in the fresh basil and vegan parmesan.
Serve immediately over zoodles or with a nice piece of fresh bread (or both)!