Print
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 –4 cloves garlic, minced
- 1 14–15 oz can crushed tomatoes
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 tablespoons capers, drained
- ½ teaspoon dried oregano, optional but recommended
- ¼ teaspoon crushed red pepper flakes, optional
- Salt and freshly cracked black pepper, to taste
- optional finish:
- Fresh parsley or basil
- grated parmesan, or vegan alternative
- Extra drizzle of olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine the olive oil, diced onion, and minced garlic.
- Add the crushed tomatoes, cannellini beans, capers, oregano, and crushed red pepper flakes to the dish.
- Season with salt and black pepper, mixing well to combine all ingredients.
- Bake in the preheated oven for about 20-30 minutes, until hot and slightly golden on top.
- Remove from the oven and garnish with fresh parsley or basil, parmesan, and a drizzle of olive oil before serving.
Notes
Feel free to adjust the seasonings according to your taste preferences.
Serve as a side dish or on toasted bread for a delicious appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg