Simple Linguine Recipe with White Bean and Olive Sauce- A perfect winter meal!

I recently discovered a new favorite recipe! I saw it on PBS, during Sara Moulton’s “Weeknight Meals.” It’s a great rustic pasta dish- and it’s nice and creamy, but without cream!! Also, the ingredients are things that can be kept in your cupboard, so it’s an easy meal to make on the fly. Because sometimes it’s cold outside, and you just can’t see yourself making it out of your house! The recipe is below. It’s   SOOOOOO YUMMY!!! Try it!

Simple Linguine Recipe with White Bean and Olive Sauce- A perfect winter meal! by Kids Activities Blog
Let’s make linguine with white bean and olive sauce!

let’s make linguine with white bean and olive sauce recipe

Sara Moulton says, “Mashing up white beans instantly produces a creamy pasta sauce “without the cream“ that’s capable of binding together all the ingredients in a dish“. Here I’ve “beefed up” the sauce with sun-dried tomatoes and olives from the pantry. Of course, you could add any number of other handy pantry items, marinated artichoke hearts, canned tuna, frozen shrimp or just toss in some leftover vegetables from the fridge.

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Ingredients needed to make linguine with white bean and olive sauce recipe by Kids Activities Blog. Barilla Linguine, Great Northern Beans, Homesytle Parmesian, California Sun Dried Tomatoes, Nobilo Sauvignan Blanc
Here are the ingredients needed to make linguine with white bean and olive sauce.

linguine with white bean and olive sauce ingredients

  • Kosher salt
  • 1 pound linguine
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1/2 teaspoon rubbed sage
  • 1 ounce sun-dried tomatoes (about 6 halves), sliced crosswise into 1/4-inch strips (scant 1/4 cup)
  • 1/2 cup white wine
  • One 19-ounce can white beans such as cannelini, navy, or Great Northern, drained and rinsed
  • One 14 or 14 1/2-ounce can vegetable or chicken broth, or 1 3/4 cups chicken stock (see Episode 103)
  • 1/2 cup pitted, brine-cured olives such as kalamata, chopped
  • Freshly milled black pepper
  • 1 1/2 ounces grated parmigiano-reggiano, finely grated (about 1/2 cup), optional

DIRECTIONS to make linguine with white bean and olive sauce

Step 1

Bring a large pot of salted water to a boil over high heat. Cook the linguine in boiling water for 8 to 10 minutes until al dente.

Step 2

Drain, reserving 1 1/2 cup cooking liquid.

Step 3

When the water comes to a boil and the pasta cooks, heat the oil in a large skillet over high heat until hot.

Step 4

Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened for about 5 minutes.

Step 5

Add the garlic and sage and cook for 1 minute.

Step 6

Add the tomatoes and wine and simmer for about 4 minutes until reduced by half.

Step 7

Add the white beans and broth and simmer for 5 minutes. Coarsely mash the sauce with a potato masher or fork.

Step 8

Add some of the reserved cooking liquid to the sauce, as necessary, to reach a creamy consistency; add the olives and salt and pepper to taste.

Step 9

Toss the sauce with the linguine and serve. Top with grated Parmigiano-Reggiano, if desired.

The only thing I would change when I make this dish again, is to add even more sun-dried tomatoes! The sauce tastes very light and creamy, but I would have preferred an even bolder taste!

Yield: 4 servings

Simple Linguine Recipe with White Bean and Olive Sauce

This linguine recipe is very simple and perfect for the winter season. Most of its ingredients are readily available in your cupboard!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Kosher salt
  • 1 pound linguine
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1/2 teaspoon rubbed sage
  • 1 ounce sun-dried tomatoes (about 6 halves), sliced crosswise into 1/4-inch strips (scant 1/4 cup)
  • 1/2 cup white wine
  • One 19-ounce can white beans such as cannelini, navy, or Great Northern, drained and rinsed
  • One 14 or 14 1/2-ounce can vegetable or chicken broth, or 1 3/4 cups chicken stock (see Episode 103)
  • 1/2 cup pitted, brine-cured olives such as kalamata, chopped
  • Freshly milled black pepper
  • 1 1/2 ounces grated parmigiano-reggiano, finely grated (about 1/2 cup), optional

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook the linguine in boiling water for 8 to 10 minutes until al dente.
  2. Drain, reserving 1 1/2 cup cooking liquid.
  3. When the water comes to a boil and the pasta cooks, heat the oil in a large skillet over high heat until hot.
  4. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened for about 5 minutes.
  5. Add the garlic and sage and cook for 1 minute.
  6. Add the tomatoes and wine and simmer for about 4 minutes until reduced by half.
  7. Add the white beans and broth and simmer for 5 minutes. Coarsely mash the sauce with a potato masher or fork.
  8. Add some of the reserved cooking liquid to the sauce, as necessary, to reach a creamy consistency; add the olives and salt and pepper to taste.
  9. Toss the sauce with the linguine and serve. Top with grated Parmigiano-Reggiano, if desired.

Did you make this linguine with white bean and olive sauce recipe? What did your family think?

2 Comments

  1. Now, that’s my idea of comfort food. To borrow a phrase from one of those other TV cooking show hosts, “Yummo!”

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