Linguine with White Bean Puttanesca

3–8 Prep 10 min Cook 25 min Serves 4

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.

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6 oz whole-wheat linguine 1 tbsp olive oil 1 medium onion, chopped 3 medium garlic cloves, finely chopped 1 tsp dried oregano ½ tsp crushed red pepper 1 (15.5-oz) can white beans, rinsed and drained, or 1½ cups cooked small white beans 1 (14.5-oz) can diced tomatoes 12 olives stuffed with pimientos, sliced 2 tbsp capers, drained ¼ tsp salt ¼ cup chopped fresh parsley 1 oz Pecorino Romano, grated (about ¼ cup) 1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Transfer the pasta to a large serving bowl and 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 and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the beans, tomatoes, olives, capers, and salt and cook, stirring occasionally, until heated through, about 3 minutes.

3. Add the beans and vegetables and the parsley to the pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, and toss until the pasta is moistened. Sprinkle with the cheese.

Per serving (1½ cups) 414 Cal, 9 g Total Fat, 2 g Sat Fat, 734 mg Sod, 68 g Total Carb, 4 g Sugar, 17 g Fib, 20 g Prot.

TEST KITCHEN TIP

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.