Spaghetti with tomato and white bean sauce

  • 30 mins cooking
  • Serves 4
  • Print


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


Spaghetti with tomato and white bean sauce
  • 1
    Heat 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.
  • 2
    Cook pasta in a large saucepan of boiling water until just tender; drain.
  • 3
    Meanwhile, add oregano, capers, olives and beans into sauce; stir until hot. Serve pasta with sauce; sprinkle over parsley and parmesan.


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.

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