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Linguine With White Bean Puttanesca

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Ingredients
  Whole wheat linguine 6 Ounce
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Dried oregano 1 Teaspoon
  Red pepper 1⁄4 Teaspoon, crushed
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Pimiento stuffed olives 12 , sliced
  Drained capers 1 Tablespoon, chopped
  Canned white beans 15 1⁄2 Ounce, drained, rinsed (1 Can Of Small Sized Beans)
  Salt 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried

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