Cook with Jacques and Friends

Growing up in Rome, Spaghetti alla Puttanesca has always been one of my favorite dishes. This side dish combines the briny, zesty, herbaceous flavors of a classic puttanesca balanced with white beans and escarole, making it the perfect dish to accompany almost any meat or fish.

White Bean Puttanesca


  • 2 tablespoons extra virgin olive oil
  • ½ red onion, diced
  • 3 anchovy filets, minced
  • 2 cloves garlic, thinly sliced
  • 1 pint cherry tomato, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup Castelvetrano olives, pitted and halved
  • 2 (8-ounce) cans cannellini beans
  • Pinch Cobanero chili flakes or red chili flakes
  • 1 tablespoon Turkish or Greek oregano
  • ½ head escarole
  • Salt
  • 1 cup flat-leaf parsley leaves


  1. Heat the olive oil in a large, heavy bottomed pan over medium heat. Add the onion and sauté, stirring occasionally until translucent, about 2 minutes. Stir in the anchovies and garlic and cook until fragrant. Add the tomatoes and cook for a couple minutes, stirring continuously. Next, add the capers, olives and beans, followed by the chili and oregano. Keep stirring until the beans are heated through, about 3 minutes. Add the escarole and cook until wilted, 2 to 3 minutes. Taste and season with salt if necessary. Sprinkle with the parsley leaves and serve.

In the Know

2021 JPF grant recipient New Hampshire Food Bank’s Recipe For Success Culinary Job Training Program was the first culinary job training program in their state to receive approval from the American Culinary Federation Education Foundation. The American Culinary Federation is the largest professional organization for chefs and cooks in North America and offers educational resources, guidance around industry standards, and programmatic accreditation to enhance professional growth for those in the culinary industry.