Cannellini Puttanesca - Emi Ponce de Souza

Ingredients

• 3 tablespoon extra virgin olive oil
• 5 garlic cloves, minced
• 1 large onion, sliced thinly
• 28-ounce can diced plum tomatoes, undrained
• 2 tsp salt, fresh ground pepper to taste
• 4 x 15-ounce cans cannellini beans, rinsed and drained
• 1 x 15-ounce can artichoke hearts, quartered
• 1 cup pitted kalamata olives, chopped in half
• 1/3 cup drained capers
• 1 cup (about 0.75 oz) chopped fresh basil
• Parmesan cheese
• *optional, red pepper flakes