Linguine with white bean puttanesca
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Wholewheat Pasta, dry
240 g, linguine
Olive Oil
1 tablespoon(s)
Onion
1 medium, chopped
Garlic
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
Instructions
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.
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