Name: Burst Cherry Tomato Puttanesca with Roman Beans
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil , divided, plus extra for drizzling; ½ cup panko bread crumbs; ¼ cup minced fresh basil; 1 teaspoon grated lemon zest; ⅛ teaspoon pepper; 1 pound cherry tomatoes; 2 (15 ounce) cans roma beans , rinsed; ½ cup pitted kalmata olives , chopped coarse; 3 tablespoons capers , rinsed and minced; 3 anchovy fillets , rinsed, patted dry, and minced; 3 garlic cloves , minced; ½ teaspoon table salt; ¼ teaspoon red pepper flakes; ¼ teaspoon sugar

Why This Recipe Works

Creamy canned Roman beans (also known as cranberry beans) turn punchy, bold puttanesca sauce into a quick and easy one-pan meal. For a fast, fresh tomato sauce, we use sweet, readily available cherry tomatoes and cook them with a two-step process: First we let them blister, undisturbed, in a hot skillet. Then we add the beans along with the classic puttanesca ingredients—anchovies, capers, olives, and pepper flakes—and cook a few more minutes until the tomatoes turn juicy and are partially broken down. Crispy panko bread crumbs flavored with lemon and basil finish our dish with bright flavor and contrasting texture. Make sure the cherry tomatoes are no larger than 1 inch in diameter or they won't burst in the given time range.

Before You Begin

For a fast, fresh tomato sauce, we use sweet, readily available cherry tomatoes and cook them with a two-step process: First we let them blister, undisturbed, in a hot skillet. Then we add the beans along with the classic puttanesca ingredients—anchovies, capers, olives, and pepper flakes—and cook a few more minutes until the tomatoes turn juicy and are partially broken down. Crispy panko bread crumbs flavored with lemon and basil finish our dish with bright flavor and contrasting texture. Make sure the cherry tomatoes are no larger than 1 inch in diameter or they won't burst in the given time range.

Instructions

Heat 1 tablespoon oil and panko in 12-inch skillet over medium heat, stirring occasionally until panko is golden brown, 4 to 5 minutes. Transfer panko to medium bowl and let cool to room temperature, about 10 minutes. Stir in basil, lemon zest, and pepper. Wipe skillet clean.

Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add tomatoes and stir to coat evenly in oil. Cook, partially covered, without stirring until tomatoes have blistered on bottom, about 3 minutes.

Stir in beans, olives, capers, anchovies, garlic, salt, pepper flakes, and sugar and continue to cook until beans are warmed through and tomato juices have formed a light sauce, about 3 minutes. Serve, topping individual portions with panko mixture and drizzling with extra oil.