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Photo of Linguine with white bean puttanesca by WW

Linguine with white bean puttanesca

8
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Tinned white beans give this classic Italian dish lots of texture. No jarred sauce needed; the starch from the pasta cooking water pulls together all the flavours to coat the linguine evenly.

Ingredients

Wholewheat Pasta, dry

240 g, linguine

Olive Oil

1 tablespoon(s)

Onion

1 medium, chopped

Garlic

3 clove(s), chopped

Oregano, Dried

1 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Cannellini Beans, cooked

1 can(s), large, drained

Tinned Tomatoes

1 can(s), large

Waitrose Pimento Stuffed Olives

20 g, drained, sliced

Capers, in Brine

2 tablespoon(s)

Parsley, fresh

1 tablespoon(s), chopped

Vegetarian parmesan style hard cheese

30 g, grated

Instructions

  1. Cook the pasta according to pack instructions. Reserve 100ml of the cooking water. Transfer the pasta to a large serving bowl, cover to keep warm.
  2. Meanwhile, in a large frying pan, heat the oil over a medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until softened. Add the garlic, oregano and chilli flakes and cook for 30 seconds, until fragrant. Stir in the beans, tomatoes, olives, capers and a pinch of salt, cook for 3 minutes, until heated through.
  3. Add the bean mixture and the parsley to the pasta and toss to combine. Add the pasta cooking water, 50ml at a time and toss until the pasta is moistened. Sprinkle with the cheese.

Notes

We used wholewheat pasta here, but alternatives abound, for instance legume-based pastas (lentils, black beans, edamame, chickpeas), grains (quinoa, spelt).

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