White Bean Puttanesca with Garlic Bread

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh
  • 2 15-ounce cans Cannellini beans
  • 6 Garlic clove
  • 1/2 Of a 15-ounce can artichoke hearts
  • 1/2 Onion, thinly sliced (about 1/2 cup, medium
  • 1 tbsp Oregano, dried
  • 1 15-ounce can Tomatoes

• Condiments

  • 2 tbsp Capers
  • 2/3 cup Kalamata olives, pitted

• Baking & Spices

  • 2 tsp Red pepper flakes
  • 1/8 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 Standard-size baguette or 1 demi-baguette (about 12-inches long

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on andiemitchell.com

Ingredients

• 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
• 1/2 of a standard-size baguette or 1 demi-baguette (about 12-inches long)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons red pepper flakes
• 1/8 teaspoon salt

Directions

• Make the Puttanesca: 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,
• Make the garlic bread: Preheat the oven to 400 degrees F. Slice the baguette in half length-wise, and then in half width-wise, to create four 5- or 6-inch sections. Place the baguette pieces on a baking sheet cut-side-up.
• In a small skillet or saucepan, heat the remaining two tablespoons of olive oil over medium heat. Add the garlic and stir constantly to ensure that it doesnt burn. Sauté until just faintly brown, fragrant, and soft, 1 to 2 minutes, lowering the heat if necessary so that the garlic does not burn. Remove the pan from heat immediately and pour the garlic oil into a small bowl. **Note that you want to to infuse the oil and to soften the garlic, but it does burn very easily, so feel free to lower the heat or remove the pan from heat occasionally.
• In a small bowl, combine the oregano, red pepper flakes, and salt.
• Using a pastry brush, brush each slice of baguette evenly with the infused oil. Sprinkle liberally with the oregano-pepper mixture. Bake for 7 to 10 minutes, or until golden brown.
• 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.

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