Spaghetti with White Bean Sauce


Spaghetti with White Bean Sauce

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    Servings and Ingredients

    Serves 1
    1 tbsp. olive oil
    ¼ tsp. hot pepper flakes
    1 clove(s) garlic, finely chopped
    ½ medium red onion, finely chopped
    ¼ red bell pepper, finely chopped
    1 celery, finely chopped
    1 plum tomato, finely chopped, with juices
    ½ c. canned white beans (such as navy or great northern), reserving liquid
    ½ c. vegetable stock or reserved bean liquid from can
    2 tbsp. finely chopped flat-leaf parsley, divided
    salt and freshly ground black pepper, to taste
    3 qt. water
    3 oz. dry spaghetti
    2 tbsp. grated Parmesan cheese


    1. Heat olive oil in a nonstick frying pan. Add hot pepper flakes, garlic, red onion, red bell pepper and celery. Cook over medium heat until lightly browned.
    2. Increase the heat to high. Stir in tomato, white beans and black pepper. Cook for 1 minute.
    3. Add stock or bean liquid and half the parsley. Mash some of the beans with the back of a fork to help thicken the sauce. Boil sauce until thick and richly flavored, about 2 minutes.
    4. Season to taste with salt and additional freshly ground black pepper.
    5. While the sauce is cooking, bring 3 quarts of water to a boil in a large pot. Add the spaghetti and pinch of salt, and cook for about 8 minutes. Drain.
    6. Transfer spaghetti to a shallow bowl. Spoon sauce on top. Sprinkle with Parmesan cheese and remaining parsley. Serve at once.
    7. To prepare a quick bean salad for the following day, mix an additional 1/4 teaspoon hot pepper flakes, 1 finely chopped garlic clove, the other half of the medium red onion (chopped), an additional 1/4 of the red bell pepper (chopped), 1 finely chopped rib of celery and 2 more tablespoons chopped parsley. Stir into the remaining white beans. Flavor with olive oil, vinegar, salt and pepper. Cover and refrigerate until the next day for use as a bean salad.

    Recipe Source:

    Delightful Dishes for One.