- 2 anchovy fillets, finely chopped
- 3 garlic cloves, minced
- 1/4 to 1/2 teaspoon hot red-pepper flakes
- 3 tablespoons extra-virgin olive oil
- 2 plum tomatoes, coarsely chopped
- 1/3 cup pitted Kalamata olives, coarsely chopped
- 1 tablespoon drained capers, chopped
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1/4 cup chopped basil
- Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
- Stir in beans and simmer 3 minutes. Add basil.