White Bean and Garlic Anchovy Sauce

Name: White Bean and Garlic Anchovy Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3½ cups (630 g) canned white beans (cannellini or great northern), drained and rinsed; 1 oz (28 g) anchovy fillets, finely minced or chopped; 6 cloves (30 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes; ¼ cup (60 ml) extra-virgin olive oil; red pepper flakes (optional); salt; black pepper; ¼ cup (60 ml) dry white wine (optional); 2 tbsp (8 g) fresh parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A rustic Italian pasta sauce combining creamy white beans with the umami depth of anchovies and garlic, simmered with tomatoes until the flavors meld into a silky, flavorful coating for pasta. The anchovies dissolve completely into the oil, adding savory richness rather than a fishy taste.

Prep: 5 min
Cook: 15 min
Wait: 20 min
Total: 40 min
Makes: About 4 cups sauce (serves 4 over 1 pound pasta)

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Steps

Before you start

Drain and rinse the canned white beans in a colander under cool running water
If using salt-packed anchovies, rinse them gently under water and pat dry; oil-packed anchovies can be used directly
Measure and have all ingredients ready before you begin cooking (mise en place)
The recipe takes about 40 minutes total from prep to serving

1
Prep the beans and aromatics
- Drain and rinse the canned white beans in a colander under cool running water, shaking gently to remove excess water.
- Mince the garlic cloves finely and chop the anchovies into small pieces.
- Measure out all other ingredients and have them ready to use.
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Tip: Rinsing canned beans removes excess sodium and starches, allowing their creamy texture to shine in the finished sauce.
2
Bloom garlic in olive oil
- Pour the olive oil into a large saucepan (3-quart) and set over medium heat.
- Once the oil is shimmering, add the minced garlic and cook, stirring constantly, for 1–2 minutes until fragrant but not browned.
- The oil should smell sweet and garlicky.
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Ready when: Garlic is fragrant and light golden in color, not browned
Tip: Watch carefully—burnt garlic tastes bitter and will ruin the sauce. Lower heat immediately if it begins to brown.
3
Dissolve anchovies into oil
- Add the minced anchovies to the pan and stir constantly for 1–2 minutes.
- They will break down and dissolve completely into the oil, creating a savory, umami-rich base.
- You should not see whole pieces of anchovy remaining in the pan.
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Ready when: Anchovies have dissolved completely into the oil; oil is dark and aromatic
Tip: The anchovies dissolve completely and don't taste fishy—they add umami depth instead. This is essential for the sauce's flavor.
4
Add tomatoes and wine
- Pour in the canned crushed tomatoes, using a wooden spoon to scrape the bottom of the pan and lift any flavorful browned bits.
- If using white wine, add it now and let it simmer for 1 minute to reduce slightly.
- Bring the sauce back to a gentle simmer over medium heat.
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Ready when: Sauce reaches a gentle simmer with small bubbles breaking the surface
Tip: Adding white wine adds brightness and acidity; omit it or use vegetable broth for a lighter version if preferred.
5
Combine beans and simmer
- Stir in the drained white beans and return the sauce to a gentle simmer.
- Reduce heat to medium-low and let the sauce simmer, stirring occasionally, for 20–25 minutes.
- The liquid will reduce by about one-third and the sauce will thicken slightly as the flavors meld together.
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Ready when: Sauce has reduced by about one-third and coats the back of a spoon; beans are heated through
Tip: Stir occasionally to prevent sticking on the bottom. The sauce should maintain a gentle simmer, not a rolling boil.
6
Taste and season
- Turn off heat or lower to very low.
- Taste the sauce and season with salt, black pepper, and red pepper flakes to your preference.
- Start with 1/4 teaspoon red pepper flakes and add more if you prefer additional heat.
- Remember that the pasta will be salted, so avoid over-seasoning here.
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Ready when: Sauce tastes balanced with savory garlic, umami depth, and tomato acidity
Tip: Build seasoning gradually and taste as you go. The sauce should taste rich and savory with bright acidity from the tomatoes.
7
Finish and serve
- Ladle the sauce over hot, drained pasta (about 1 pound serves 4 people).
- Drizzle with additional extra-virgin olive oil if desired and top with the fresh chopped parsley.
- Serve immediately while hot.
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Tip: A light drizzle of high-quality olive oil and bright fresh parsley add finishing touches that enhance the rich sauce.

Good to know

Tips

This sauce pairs beautifully with short, chunky pasta shapes like rigatoni, penne, fusilli, or orecchiette, which catch and hold the beans and sauce in their ridges.
If the sauce thickens too much after a few days in the refrigerator, thin it with a splash of pasta cooking water or vegetable broth when reheating.
For a vegetarian version, omit the anchovies and add an extra 1/2 teaspoon salt plus 1 teaspoon soy sauce or white miso paste to maintain savory umami depth.
Toss the hot pasta in the sauce for 30 seconds before serving to help the pasta absorb the flavors and create a silky finish.

Make ahead

The sauce can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or pasta cooking water if it has thickened too much.

Storage & reheating

Room temperature (1–2 hours): Cover loosely. Refrigerator (3–4 days): Store in an airtight container; reheat on stovetop over medium-low heat, adding liquid as needed. Freezer (up to 3 months): Freeze in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Substitutions

canned white beans (cannellini or great northern) → canned cannellini beans, great northern beans, or chickpeas. Chickpeas will give a nuttier flavor; use the same quantity. Fresh or dried beans cooked until tender also work well.
canned crushed tomatoes → 1 pound fresh tomatoes, halved and simmered until soft, then passed through a food mill. Use fresh tomatoes in season for a brighter, fresher flavor. Simmer them with the sauce in step 4.
anchovy fillets → 1 tablespoon anchovy paste stirred into the oil, or 1 teaspoon soy sauce or miso paste. Anchovy paste dissolves instantly and is more convenient. For a vegetarian version, soy sauce or miso add umami instead.
extra-virgin olive oil → neutral oil such as vegetable oil or avocado oil. You will lose the fruity, complex flavor of extra-virgin olive oil, but the sauce will still be delicious and savory.