Linguine With White Bean Puttanesca Recipe
Ingredients
| 6 ounces whole-wheat linguine | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Tomatoes | 1 Can (10oz), diced | |
| 12 pimiento-stuffed olives, sliced | ||
| Capers | 1 Tablespoon, chopped | |
| White beans | 1 Can (10oz), drained, rinsed | |
| Salt | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Cook the linguine according to package directions, omitting salt if desired; drain and place in a large bowl.
2. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion, garlic, oregano, and crushed red pepper; cook, stirring occasionally, until the onion softens, about 2-3 minutes. Stir in the tomatoes, olives, and capers; simmer, stirring occasionally, until the sauce thickens, about 6-7 minutes. Add the beans and salt; cook until heated through, about 1 minute.
3. Pour the beans and sauce over the linguine, sprinkle with the parsley, and serve at once.
2. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the onion, garlic, oregano, and crushed red pepper; cook, stirring occasionally, until the onion softens, about 2-3 minutes. Stir in the tomatoes, olives, and capers; simmer, stirring occasionally, until the sauce thickens, about 6-7 minutes. Add the beans and salt; cook until heated through, about 1 minute.
3. Pour the beans and sauce over the linguine, sprinkle with the parsley, and serve at once.
Chef
