Linguine with White Bean Puttanesca
Uncooked whole wheat pasta
6 oz, linguine
1 medium, chopped
3 medium clove(s), finely chopped
Crushed red pepper flakes
Cooked small white beans
15½ oz, rinsed and drained, or 1½ cups cooked small white beans
Canned diced tomatoes
Pimiento stuffed olives
12 olive(s), sliced
2 Tbsp, drained
¼ cup(s), chopped
1 oz, grated (about ¼ cup)
- 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.
- 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.
- 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.
- Serving size: 1½ cups