30 Bean Recipes: Bean pasta
Servings: 5 people
White bean aglio olio sauce
- ⅓ cup (70 grams) extra virgin olive oil
- 3 cloves garlic minced
- 1 small red chili finely chopped, or 1 - 2 teaspoons red pepper flakes. Adjust to your liking.
- 2 handfuls parsley finely chopped
- 1 can (15 ounces) (230 grams) cannellini beans
- ¼ teaspoon salt
Pasta
- 12 ounces (340 grams) spaghetti
- ¾ gallon (3 liters) boiling water to cook the pasta
- 1½ tablespoon (21 grams) salt for the pasta water
- Finely chop 3 cloves garlic, 2 handfuls parsley, and 1 small red chili (if you use red pepper flakes, you don't have to chop them).Warm up ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and fry them on low heat for 30 seconds.
- Add the chopped parsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and cook them in the oil on medium-low heat for about 5 minutes.
- In the meantime, cook 12 ounces spaghetti in a large pot with ¾ gallon boiling water salted with 1½ tablespoon salt. Cook as per package instructions minus 1 minute.
- When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.Add one ladleful of reserve pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
- Serve immediately with a couple of spoonfuls of white bean aglio olio sauce on top.
Nutrition information is an estimate for 1 serving of white bean aglio olio pasta out of 5 portions.
STORAGE
Make ahead: this is not the best recipe to make ahead or use for meal prep, as the pasta is best right after it is cooked.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 36 hours. Reheat in the microwave for 2 minutes or in a pan with a dash of water.
Freezer: this recipe is not freezer-friendly.
