This vegetarian take on puttanesca sauce is a great source of protein and fibre.

Prep time
5 mins
Cook time
25 mins
4 serves


  • 2 tbsp extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes
  • 2 cans cannellini beans, rinsed and drained
  • 400g jar of artichoke hearts in brine, drained
  • ⅓ cup pitted black olives
  • 2 tablespoons capers
  • ½ cup chopped fresh parsley
  • ¼ cup feta
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*
    To serve (optional): Garlic Bread

How to make:

  1. Heat olive oil in a large pan 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.
  2. Add the cannellini beans and cook for 5 minutes.
  3. Stir in the artichoke hearts, olives, and capers. Simmer for 5 more minutes. Season to taste with salt and pepper.
  4. Divide the puttanesca among four serving bowls. Garnish each with parsley and crumbled feta and serve with a side of garlic bread.


*Community Co products proudly at home at IGA.