Photo of Linguine with white bean puttanesca by WW

Linguine with white bean puttanesca

Total Time
25 min
10 min
15 min
Tinned white beans give this classic Italian dish lots of texture. No jarred sauce needed; the starch from the pasta cooking water pulls together all the flavours to coat the linguine evenly.


Wholewheat Pasta, dry

240 g, linguine

Olive Oil

1 tablespoon(s)


1 medium, chopped


3 clove(s), chopped

Oregano, Dried

1 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Cannellini Beans, cooked

1 can(s), large, drained

Tinned Tomatoes

1 can(s), large

Waitrose Pimento Stuffed Olives

20 g, drained, sliced

Capers, in Brine

2 tablespoon(s)

Parsley, fresh

1 tablespoon(s), chopped

Vegetarian parmesan style hard cheese

30 g, grated


  1. Cook the pasta according to pack instructions. Reserve 100ml of the cooking water. Transfer the pasta to a large serving bowl, cover to keep warm.
  2. Meanwhile, in a large frying pan, heat the oil over a medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until softened. Add the garlic, oregano and chilli flakes and cook for 30 seconds, until fragrant. Stir in the beans, tomatoes, olives, capers and a pinch of salt, cook for 3 minutes, until heated through.
  3. Add the bean mixture and the parsley to the pasta and toss to combine. Add the pasta cooking water, 50ml at a time and toss until the pasta is moistened. Sprinkle with the cheese.


We used wholewheat pasta here, but alternatives abound, for instance legume-based pastas (lentils, black beans, edamame, chickpeas), grains (quinoa, spelt).