Linguine with White Bean Puttanesca
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked whole wheat pasta
6 oz, linguine
Olive oil
1 Tbsp
Onion
1 medium, chopped
Garlic
3 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
Capers
2 Tbsp, drained
Table salt
¼ tsp
Fresh parsley
¼ cup(s), chopped
Romano cheese
1 oz, grated (about ¼ cup)
Instructions
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
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