Could the classic Neapolitan recipe really be improved? Yes — and here’s how. Butter beans puttanesca pairs the briny, sea-kissed character of traditional puttanesca sauce with creamy, tender butter beans for a satisfying, flavourful and fibre-rich dish. Serve it as a main or a side.
If you’re new to puttanesca, try the authentic spaghetti puttanesca or a summery white bean puttanesca salad for a lighter variation.
Before you scroll on, let’s talk anchovies.
My cooking mantra is “cook the meal, not the recipe”: adapt ingredients to suit your household. Don’t like dill? Leave it out. Out of spinach? Use kale. But anchovies are a core element of authentic puttanesca — they dissolve into the sauce and provide a deep, salty umami backbone you won’t get from anything else. If the idea of several fillets is off-putting, start with one or two and build up; just don’t omit them entirely.
When cooked gently they melt into the oil and tomatoes, enriching the sauce without tasting overtly “fishy.” Their presence lifts the other ingredients; without them, the dish becomes merely olives and capers in tomato sauce rather than a true puttanesca.
Butter beans in puttanesca sauce
Puttanesca has colourful origins in mid-20th century Naples and has since become a pantry-staple sauce enjoyed around the world. It’s built from simple Mediterranean ingredients: olive oil, garlic, anchovies, tomatoes, capers and kalamata olives. A scatter of chopped parsley at the end brightens the finished dish and accentuates the briny notes.
Adding butter beans is not traditional, but it’s an excellent choice. They’re high in fibre and protein, making them a great swap for pasta when you want something more substantial or gluten-free. Butter beans have a mild, creamy centre that works brilliantly with the bold, tangy puttanesca flavours.
Important recipe tips and notes
- Swapping pasta for beans gives you a higher-fibre, more filling meal.
- Use any large white bean you like — butter beans are great, but cannellini, haricot, borlotti or pinto can work depending on preference.
- Reserve the liquid from the canned beans and add some to the sauce to adjust consistency and body.
- Give anchovies a try — they’re the secret to authentic depth in puttanesca.
- If anchovies are a dealbreaker, choose an Italian-inspired butter bean recipe without them instead.
What goes with it
Butter beans in puttanesca can star as the main course or play a supporting role as a side. For a simple, satisfying main, serve the beans with lightly cooked greens such as lemony tenderstem broccoli or a fresh garden salad. Crusty bread or sourdough is essential for mopping up the robust tomato sauce.
The intense, savoury character of this recipe pairs best with uncomplicated mains: roasted or grilled meats, or simply topped with slices of prosciutto-wrapped chicken or leftover roast chicken. For beef lovers, grilled steak works well too — keep other flavours restrained so the puttanesca can shine.
Storage and leftovers
This dish improves as it rests: flavours deepen overnight, making it ideal for leftovers. Store cooled portions in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop and serve with a thick slice of toast for a hearty lunch.
More side dishes to try
- Gambas Pil Pil
- Spanish Ensaladilla Rusa
- Spanish Spinach and Chickpeas
- Spanish Butter Beans in Romesco Sauce
Butter Beans Puttanesca
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 3-4 anchovies, packed in oil
- 400g / 14 oz canned chopped tomatoes, or crushed tomatoes (good quality)
- 2 tbsp capers
- 80g / 1/3 cup kalamata olives, pitted
- 400g / 14 oz butter beans, canned or jarred with their liquid
- Salt to taste
- 1 tbsp chopped parsley
Instructions
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Warm the olive oil in a frying pan over low heat. Add the anchovies and break them up with a wooden spoon, stirring until they dissolve into a paste. Add the minced garlic and cook for about 30 seconds more, taking care not to brown the garlic.
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Pour in the canned chopped tomatoes, then add the capers and olives and a small pinch of salt. Bring to a gentle simmer.
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Stir in the butter beans along with some or all of their liquid and continue to simmer over low heat for 15 minutes, until the tomatoes break down into a sauce and reduce by about a third. Taste and adjust seasoning if needed. Serve sprinkled with chopped parsley and plenty of crusty bread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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