SPAGHETTI PUTTANESCA WITH CANNELLINI BEANS

Serves 6

INGREDIENTS

1/2 teaspoon kosher salt, plus more as needed

2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped

4 cloves garlic, chopped

1/2 teaspoon freshly ground black pepper 1 teaspoon crushed red-pepper flakes 1 and 3/4 cups cooked or no-salt-added canned cannellini beans, drained and rinsed

One 800g can puréed or crushed tomatoes

1/2 cup pitted oil-packed black olives, chopped

1/4 cup salt-packed capers, soaked in warm water for at least 15 minutes and drained

1/4 cup lightly packed fresh parsley leaves, chopped, plus more for garnish 2 tablespoons fresh lemon juice 450g dried spaghetti

METHOD

Bring a large pot of water to boil over high heat; add a generous pinch of salt and reduce the heat to low. Cover to keep it hot while you make the sauce.

Pour the oil into a large, deep pan or casserole over medium-high heat. Add the onion and garlic; cook for 6 to 8 minutes, stirring frequently until softened. Stir in the 1/2 teaspoon salt, black pepper and red-pepper flakes; cook until fragrant, for 30 seconds.

Stir in the cannellini beans, tomatoes, olives and drained capers. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, until the sauce darkens and thickens. Stir in the parsley and lemon juice; taste and add more salt, as needed. Keep covered over the lowestheat setting.

While the sauce is cooking, increase the heat under the large pot of salted water to boil, then add the spaghetti. Cook according to the package directions until al dente. Drain, toss with the sauce and serve right away. Garnish each portion with parsley. | The Washington Post