Hearts of Palm Linguine with White Bean Puttanesca

Hearts of Palm Linguine with White Bean Puttanesca

2 Points

Canned white beans give this classic Italian dish lots of texture (so each bite tastes more satisfying). We used hearts of palm linguine to bring the points down to zero as opposed to 13!!. Experiment to find your favorite.

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Hearts of Palm Linguine with White Bean Puttanesca: serves 4

Thanks to Christie

Ingredients

• 6 ounces of Hearts of Palm linguine
• 1 tablespoon high quality olive oil
• 1 medium chopped onion
• 3 finely chopped garlic cloves
• 1 teaspoon fried oregano
• ½ teaspoon crushed red pepper flakes
• 15½ oz, rinsed and drained, or 1½ cups cooked small white beans
• 14½ oz canned diced tomatoes
• 12 sliced pimiento stuffed olives
• 1 tablespoons of capers, drained
•  ¼ teaspoon table salt
• ¼ cup chopped fresh parsley

Instructions

1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water.
2. Transfer the pasta to a large serving bowl; cover to keep warm.
3. Meanwhile, in a large skillet, heat the oil over medium-high. Cook the onion, stirring occasionally, until softened, about 5 minutes.
4. Add the garlic, oregano, and red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
5. Stir in the beans, tomatoes, olives, capers, and salt; cook, stirring occasionally, until heated through, about 3 minutes.
6. Add bean mixture and parsley to linguine and toss to combine.
7. Add pasta cooking water, ¼ cup at a time, until mixture is moistened.
   Serving size: 1½ cups

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Hearts of Palm Linguine with White Bean Puttanesca

2 Points Serves 4 Canned white beans give this classic Italian dish lots of texture (so each bite tastes more satisfying). We used hearts of palm linguine to bring the points down to zero as opposed to 13!!. Experiment to find your favorite.

Ingredients

• Hearts of palm
• 6 oz linguine
• Olive oil
• 1 Tbsp
• Onion
• 1 medium chopped
• Garlic
• 3 clove s, finely chopped
• Dried oregano
• 1 tsp
• Crushed red pepper flakes
• ½ tsp
• Cooked small white beans
• 15½ oz rinsed and drained, or 1½ cups cooked small white beans
• Canned diced tomatoes
• 14½ oz
• Pimiento stuffed olives
• 12 olive s, sliced
• Capers
• 2 Tbsp drained
• Table salt
• ¼ tsp
• Fresh parsley
• ¼ cup s, chopped

Instructions

1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Transfer the pasta to a large serving bowl; 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; cook, stirring constantly, until fragrant, about 30 seconds. Stir in the beans, tomatoes, olives, capers, and salt; cook, stirring occasionally, until heated through, about 3 minutes.
3. Add bean mixture and parsley to linguine and toss to combine. Add pasta cooking water, ¼ cup at a time, until mixture is moistened.
4. Serving size: 1½ cups

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