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Linguine with White Bean and Olive Sauce

Submitted by on December 28, 2012 – 4:16 pmNo Comment

Creamy Linguini with White Bean and Olive Sauce

A Creamy Pasta Recipe Without the Extra Calories from Cream

Guest post from SheisDallas.com

I recently discovered a favorite new recipe! I saw it on PBS, during Sara Moultons “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 out, and you just can’t see yourself making it out of your house! The recipe is below. It’s  SOOOOOO YUMMY!!! Try it!

(The ingredients I used – Including the kind of wine we had at our wedding. Yeah, I’m romantic like that..lol. )

Linguine with White Bean, Sun-dried Tomato & Olive Sauce
Makes 4 servings
Hands-on-time: 10 minutes
Total preparation time: 20 minutes

Sara Moulton says: Mashing up white beans instantly produces a creamy pasta sauce – without 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.

YOU NEED:

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:

Bring a large pot of salted water to a boil over high heat. Cook the linguine in the boiling water until al dente, 8 to 10 minutes; drain, reserving 1 1/2 cups cooking liquid.

While the water comes to a boil and the pasta cooks, heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sage and cook 1 minute. Add the tomatoes and wine and simmer until reduced by half, about 4 minutes. Add the white beans and broth and simmer for 5 minutes. Coarsely mash the sauce with a potato masher or fork.

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. 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 tomato! The sauce actually tastes very light and creamy, but I would have preferred an even bolder taste!

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