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Spicy Butter bean Puttanesca
Our hot take on this traditional Italian side dish. With sweet tomatoes, fresh herbs, and a kick of truffle heat, you'll be making this dish all summer long.
Ingredients
Sabatino Truffle Crunch Hot
1 medium onion, finely sliced
3 garlic cloves, minced or crushed
1 (14.5-ounce) can crushed tomatoes
1/3 cup pitted Kalamata olives
1 tablespoon capers, rinsed
2 (15-ounce) cans butter beans (lima beans), drained and rinsed
Fresh parsley, chopped (to taste)
Salt, to taste
Freshly ground black pepper, to taste
Method
- In a large skillet or saucepan, heat the olive oil add the sliced onion and sauté for 5–7 minutes, until soft and translucent. Stir in the garlic and cook for 1 more minute, until fragrant.
- 2. Pour in the crushed tomatoes. Stir well and let the mixture simmer for about 10 minutes, stirring occasionally.
- Add the Kalamata olives and capers. Stir and let simmer for an additional 5 minutes to allow the flavors to meld.
- Stir in the drained butter beans. Cook for 5–7 minutes, or until heated through and the sauce thickens slightly. Season with salt, black pepper, and an additional tablespoon of Sabatino Truffle Crunch Hot.
- Just before serving, sprinkle with chopped fresh parsley. Drizzle with 1 - 2 tablespoons of Sabatino Calabrian Truffle Crunch for heat and flavor.
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