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Pasta Puttanesca with White Beans

Prep Time 5 mins
Cook Time 20 mins
Servings 6 servings


  • 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


  • 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.