White Bean Puttanesca Over Linguine

I really wanted to try this Weight Watchers 3 Personal Points per serving pasta dish and was so excited when Jonathan shared his pictures with the finished recipe!

Canned white beans give this classic Italian dish lots of texture. And even better- No jarred sauce needed; the starch from the pasta cooking water pulls together all the flavors to coat the linguine evenly.

This recipe includes whole-wheat pasta here, but i might try a legume-based pasta like lentils, black beans, edamame, chickpeas next time!

Serves 4 and Serving size: 1½ cups

Keep reading for the delish deets

White Bean Puttanesca Over Linguine

Ingredients

6 oz, linguine Uncooked whole wheat pasta
1 Tbsp Olive oil
1 medium, chopped Uncooked onion(s)
3 medium clove(s), finely chopped Garlic clove(s)
1 tsp Dried oregano
½ tsp Crushed red pepper flakes
15½ oz, rinsed and drained, or 1½ cups cooked small white beans Cooked small white beans
14½ oz Canned diced tomatoes
12 olive(s), sliced Pimiento stuffed olives
2 Tbsp, drained Capers
¼ tsp Table salt
¼ cup(s), chopped Fresh parsley
1 oz, grated Romano cheese (about ¼ cup)

Instructions

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.
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.
Add bean mixture and parsley to linguine and toss to combine. Add pasta cooking water, ¼ cup at a time, until mixture is moistened.

Serving size: 1½ cups