Cannellini aglio e olio from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino Romano cheese for Parmesan cheese.

  • mamacrumbcake on May 21, 2024

    Quick, easy, and delicious. I would double the recipe next time.

  • eathealthy on April 20, 2023

    Loved this even though I forgot the parsley

  • kari500 on January 12, 2022

    Not much to add to the glowing reviews here. I loved it. Definitely want it over toast. Made again a couple months later and had it over pasta. Doubled the artichoke hearts, and probably a bit more olive oil. Fantastic, easy, satisfying cupboard meal.

  • sharone7 on April 18, 2021

    This is quick and delicious. I can't wait to make it again.

  • Wlow on July 03, 2019

    Very good with cheese and crackers but would be even better over toasted crusty bread. Used Aleppo Pepper.

  • hirsheys on May 26, 2019

    I found this super easy and quite tasty, overall, though next time I might add some acid or a little lemon zest to brighten the flavors. Also, though I usually find parsley superfluous, I found that it added a lot here and would definitely not leave it out. (I might even add more next time.) All that said, the dish was quite filling and yummy with all that garlic olive oil flavor. Very solid dish. Toasts pretty essential, and I like the idea of mashing the beans a bit so they stick. ETA: I think I prefer this cold - the flavors are brighter. Still delicious on toast.

  • edekerka on May 11, 2019

    Delicious but I suggest mashing the beans just a little so they stay on the bread and don't roll around the plate.

  • Rutabaga on April 25, 2019

    Super simple, but the addition of artichoke hearts is a nice, bright contrast to the earthy beans. I added a few heaping spoonfuls of nettle pesto that I had made the day before.

  • Laura on April 11, 2019

    Made this intending it to be a snack, but it turned into lunch for me and my husband, served over toasted sourdough slices. It was so delicious that there are no leftovers. As the previous reviewer said, it's fast and simple to put together. It would be a great make-ahead lunch to take to work. I can see making this frequently and changing it up with some different ingredients and ways of serving. Next time I think I'd serve it over salad greens.

  • clcorbi on April 09, 2019

    Excellent, and takes all of five minutes to prepare. I added a generous amount of red pepper flakes. Perfect spooned over toast--I plan to toss the leftovers with arugula and eat with crackers for lunches.

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