Linguine With White Bean Puttanesca
|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)|
|Chopped parsley||2 Tablespoon|
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.