Spaghetti with tomato and white bean sauce
Jul 31, 1976 2:00pm- 30 mins cooking
- Serves 4
Print
Ingredients
Spaghetti with tomato and white bean sauce
- 1/3 cup (80ml) vegetable stock
- 1 small red onion (100g), chopped finely
- 2 clove garlic, crushed
- 1 cup (250ml) dry white wine
- 1/2 teaspoon caster (superfine) sugar
- 2 cup (500ml) passata
- 375 gram spaghetti
- 1 tablespoon coarsely chopped fresh oregano
- 2 tablespoon rinsed, drained capers, chopped coarsely
- 1/2 cup (60g) pitted black olives, halved
- 400 gram canned butter beans, rinsed, drained
- 2 tablespoon coarsely chopped fresh flat-leaf parsley
- 1/3 cup (25g) shaved parmesan
Method
Spaghetti with tomato and white bean sauce
- 1Heat half the stock in a medium saucepan; cook onion and garlic, stirring, until onion softens. Stir in wine, remaining stock, sugar and passata; bring to the boil. Reduce heat; simmer, uncovered, until sauce thickens slightly.
- 2Cook pasta in a large saucepan of boiling water until just tender; drain.
- 3Meanwhile, add oregano, capers, olives and beans into sauce; stir until hot. Serve pasta with sauce; sprinkle over parsley and parmesan.
Notes
Make the sauce a day ahead; store, covered, in the refrigerator. Beans are an Italian staple and are often served with spaghetti in the same dish.