White bean aglio olio
Servings: 4 - 5 people
- 12 ounces (340 grams) spaghetti
- ⅓ cup (70 grams) extra virgin olive oil
- 3 cloves (3 cloves) garlic grated or minced
- 1 small (1 small) red chili finely chopped, or 1 - 2 teaspoons red pepper flakes. Adjust to your liking.
- 4 tablespoons (2 handfuls) parsley finely chopped
- 1 can (15 ounces) (240 grams) cannellini beans or 1½ cups cooked beans
- ¼ teaspoon (¼ teaspoon) salt or more to taste
- PREP THE INGREDIENTS: Grate or mince 3 cloves garlic, chop 4 tablespoons parsley, and 1 small red chiliHeat ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and sauté on low heat for 30 seconds.
- MAKE SAUCE: Add the chopped parsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and sauté on medium-low heat for about 5 minutes.
- COOK PASTA: In the meantime, cook 12 ounces spaghetti in a large pot with plenty of salted boiling water.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: Serve immediately, each portion with a couple of spoonfuls of sauce on top.
SUBSTITUTIONS
Spaghetti: you can substitute bucatini, linguine, rigatoni, or any other pasta shape for spaghetti.
Cannellini beans: substitute butter beans, lima beans, great northern beans, chickpeas, or pinto beans for cannellini.
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.
