Photo of Linguine with White Bean Puttanesca by WW

Linguine with White Bean Puttanesca

Total Time
40 min
15 min
25 min
Canned white beans give this classic Italian dish lots of texture (so each bite tastes more satisfying). No jarred sauce needed; the starch from the pasta cooking water pulls together all the flavors to coat the linguine evenly. We used whole-wheat pasta here, but alternatives abound: legume-based pastas (lentils, black beans, edamame, chickpeas), grains (quinoa, spelt), root vegetables (cassava), and nuts (almond flour). Experiment to find your favorite.


Uncooked whole wheat pasta

6 oz, linguine

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped


3 medium clove(s), finely chopped

Dried oregano

1 tsp

Crushed red pepper flakes

½ tsp

Cooked small white beans

15½ oz, rinsed and drained, or 1½ cups cooked small white beans

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 (about ¼ cup)


  1. 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.
  2. 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.
  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