Go Back

White Bean Puttanesca Savory Salty Pasta

A hearty plate of pasta with creamy white beans, salty capers, and Kalamata olives, perfect for a quick and flavorful family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 12 oz whole wheat spaghetti
  • 2 cans white beans (drained) Choose low sodium or no salt added options.
  • 1/4 cup capers
  • 1/2 cup Kalamata olives
  • 1 can diced tomatoes (no salt added)
  • 4 cloves garlic (minced)
  • to taste red pepper flakes Adjust for desired spiciness.
  • splash olive oil For sautéing.

Method
 

Cooking the Pasta
  1. Cook the whole wheat spaghetti according to the package directions. Once fully cooked, drain and set aside.
Sautéing the Garlic
  1. In a large skillet, heat a generous splash of olive oil over medium heat.
  2. Add the minced garlic and a pinch of red pepper flakes. Sauté for about one minute until the garlic is soft but not browned.
Creating the Sauce
  1. Add the diced tomatoes, drained white beans, Kalamata olives, and capers to the skillet. Stir together and let simmer for about 10 minutes, allowing the sauce to thicken slightly.
Combining and Tossing
  1. Gently toss the cooked spaghetti with the sauce in the skillet until well-coated.
Plating and Serving
  1. Serve the pasta hot, optionally pairing with homemade garlic bread for dipping.

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat with a splash of water to revive the sauce.