Linguine with white bean puttanesca

SmartPoints® value per serving
Total Time
32 min
10 min
22 min
This pasta recipe offers up a meatless version of the classic Italian pasta puttanesca, and it is ready in about 30 minutes. We’ve used many of the traditional ingredients: briny capers and olives, diced tomatoes, and herbs, and added in some white beans for texture and heft. You can use any type of white beans that you like in this recipe—try cannellini, baby butter beans, Great Northern, or navy beans. The reserved pasta water adds moisture to the dish but the starch helps thicken the mixture and coat the pasta nicely. The pecorino adds a lovely salty finish, and it looks pretty on the pasta, too.


Uncooked whole wheat pasta

6 oz, linguine

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced

Dried oregano

1 tsp

Crushed red pepper flakes

½ tsp

Cooked small white beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz

Pimiento stuffed olives

12 olive(s), sliced


2 Tbsp, drained

Table salt

¼ tsp

Fresh parsley

¼ cup(s), chopped

Romano cheese

1 oz, grated (1/4 cup)


  1. Cook linguine according to package directions, reserving ½ cup cooking water. Put pasta in large serving bowl and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, oregano, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, tomatoes, olives, capers, and salt and 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