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Linguine with White Bean Puttanesca

Linguine with White Bean Puttanesca

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Canned white beans give this classic Italian dish lots of texture (so each bite tastes more satisfying). No jarred sauce needed; the starch from the pasta cooking water pulls together all the flavors to coat the linguine evenly. We used whole-wheat pasta here, but alternatives abound: legume-based pastas (lentils, black beans, edamame, chickpeas), grains (quinoa, spelt), root vegetables (cassava), and nuts (almond flour). Experiment to find your favorite.

Ingredients

Uncooked whole wheat pasta

6 oz, linguine

Olive oil

1 Tbsp

Onion

1 medium, chopped

Garlic

3 clove(s), finely chopped

Dried oregano

1 tsp

Crushed red pepper flakes

½ tsp

Cooked small white beans

15½ oz, rinsed and drained, or 1½ cups cooked small white beans

Canned diced tomatoes

14½ oz

Pimiento stuffed olives

12 olive(s), sliced

Capers

2 Tbsp, drained

Table salt

¼ tsp

Fresh parsley

¼ cup(s), chopped

Romano cheese

1 oz, grated (about ¼ cup)

Instructions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Transfer the pasta to a large serving bowl; cover to keep warm.
  2. Meanwhile, in a large skillet, heat the oil over medium-high. Cook the onion, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in the beans, tomatoes, olives, capers, and salt; cook, stirring occasionally, until heated through, about 3 minutes.
  3. Add bean mixture and parsley to linguine and toss to combine. Add pasta cooking water, ¼ cup at a time, until mixture is moistened. Sprinkle with pecorino and serve.
  4. Serving size: 1½ cups

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