Pasta Puttanesca with White Beans

We’re halfway through the month of January and so far, I’m feeling pretty good about 2013.  I haven’t accomplished an earth-shattering number of tasks, but we’ve gotten together with some friends, I’ve made it to the gym a few times and I’m feeling pretty relaxed. But my class for this semester starts tomorrow and I’m a little concerned about what that’s going to do to my sense of calm, especially since I’m starting an additional course at the end of the month.  Going out in the evening makes it tricky to cook dinner so I made an effort this week to plan a meal for tonight that would make plenty of leftovers for tomorrow. I love Italian food and pasta dishes easily make multiple servings.  There are a million versions of puttanesca out there and I opted to add white beans this time around to add more bulk and protein.  The result was a delicious, salty, flavorful meal that I’m looking forward to heating up before heading to school tomorrow night.  It was also a great opportunity to use my favorite garlic trick:  if your garlic is hard to peel, put it in the microwave for 10-15 seconds.  The garlic will slip right out. I just hope my classmates like garlic breath.

Pasta Puttanesca with White Beans

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Servings 6 servings

Ingredients

  

• 13.25 ounces whole wheat spaghetti I used whole wheat
• extra-virgin olive oil
• 3 cloves garlic
• 28 ounce can diced tomatoes drained
• 30 sliced Kalamata olives about 1 cup
• 1 cup small white or cannellini beans
• 3 tablespoons capers
• 1/2 tablespoon lemon juice
• 3/4 tablespoon anchovy paste optional
• 1 teaspoon red pepper flakes optional

Instructions

 

• Following pasta directions, boil water and make spaghetti.
• Meanwhile, heat a couple tablespoons of olive oil in a deep skillet over medium heat. Add the crushed garlic cloves and cook until soft, about 3 minutes.
• Add the tomatoes to the garlic and oil mixture. Cook, stirring occasionally, for 5 minutes.
• Add the olives, white beans, capers, lemon juice, anchovy paste and red pepper flakes. Stir to combine. Cook for 10 more minutes, stirring occasionally.
• Drain the pasta, return it to the pot and toss with sauce to combine.
• Serve and enjoy.