Linguine with white bean puttanesca
10
7
3
SmartPoints® value per serving
Total Time
32 min
Prep
10 min
Cook
22 min
Serves
4
Difficulty
Easy
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.
Ingredients
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 item(s), sliced
Capers
2 Tbsp, drained
Table salt
¼ tsp
Fresh parsley
¼ cup(s), chopped
Romano cheese
1 oz, grated (1/4 cup)