Could the classic Neapolitan recipe really be improved? Yes — and here’s how. Butter beans puttanesca pairs the salty, umami-packed flavours of traditional puttanesca with creamy, tender butter beans for extra texture, fibre and satisfaction. It works equally well as a main course or a hearty side.
If you’re new to puttanesca, try an authentic spaghetti puttanesca or a lighter bean-based white bean puttanesca salad for a summer twist.
Before you scroll on, a quick word about anchovies.
My cooking philosophy is “cook the meal, not the recipe”: adapt dishes to suit your household. Don’t like a particular herb or legume? Swap it. That said, anchovies are a cornerstone of puttanesca—subtle, salty and essential. They dissolve into the sauce as they cook, adding depth and umami rather than a pronounced fishiness.
For this butter beans puttanesca I suggest 3–4 anchovy fillets, roughly the length of your pinkie. If that feels like too much, start with one or two and build up to taste. Just don’t omit them entirely: without anchovies the dish becomes simply tomatoes, olives and capers rather than true puttanesca.
Butter beans in puttanesca sauce
Puttanesca has an origin story rooted in Naples and has since become a global favourite for its bold, pantry-friendly profile. The classic sauce balances olive oil, garlic, anchovies, tomatoes, capers and kalamata olives — a compact expression of Mediterranean flavour. I often finish it with a scatter of parsley to brighten the briny notes.
Adding butter beans is not traditional, but it’s a brilliant and practical swap for pasta. Beans increase fibre and protein, and their creamy interior pairs beautifully with tangy tomato sauce. Butter beans’ mild flavour and smooth texture make them particularly suited to this assertive sauce.
Important recipe tips and notes
- Replacing pasta with beans increases fibre and makes the meal more filling.
- Choose the bean you prefer: butter beans, cannellini, haricot or even borlotti or pinto all work well.
- Don’t discard the bean liquid — add it to the sauce to help thicken and bind the mixture.
- Give anchovies a try; they melt into the sauce and add essential depth.
- If you truly can’t use anchovies, try a different Italian-inspired butter bean recipe instead.
What goes with it
This butter bean puttanesca can lead a meal or act as a strong supporting side. Keep accompaniments simple so their flavours don’t compete with the sauce. Lightly steamed or sautéed greens—such as lemony tenderstem broccoli—work well, as does a fresh garden salad. A good chunk of crusty bread is ideal for mopping up the sauce.
When served as a main, pair it with plainly grilled or roasted meats that won’t clash with the puttanesca intensity. Prosciutto-wrapped chicken, leftover roast chicken or a simply grilled steak are all excellent choices.
Storage and leftovers
Like many saucy bean dishes, this one improves after resting. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop and serve with thick sourdough toast or warm bread for a satisfying 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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Heat the olive oil in a frying pan. Add the anchovies over low heat and break them up with a wooden spoon; they will begin to melt into a paste. Add the garlic and stir for about 30 seconds more.
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Pour in the canned chopped tomatoes, then add the capers and olives with a small pinch of salt. Bring to a gentle simmer, then stir in the butter beans with their liquid and continue to simmer over low heat for 15 minutes.
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By the end of cooking the tomatoes will have broken down into a cohesive sauce and reduced by roughly a third. Taste and adjust seasoning, then 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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