Description
This recipe, “White Bean Aglio e Olio,” is a delightful twist on the classic Italian pasta dish, Aglio e Olio (garlic and oil).
Ingredients
- 200g (7 oz) spaghetti (or your preferred pasta)
- 4 cloves fresh garlic, finely chopped
- 1–2 fresh chilies or 1 teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons fresh parsley, finely chopped
- 1 can (400g/14 oz) cannellini beans, drained and rinsed
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt (for seasoning the sauce)
- Water and 1 teaspoon salt for cooking the pasta
Instructions
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Prepare Ingredients: Finely chop the garlic, parsley, and fresh chili (if using). If you’re using red pepper flakes, set them aside.
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Sauté Garlic and Chili: Heat the olive oil in a large skillet over low heat. Add the chopped garlic and chili (or red pepper flakes) and sauté for 30 seconds, just until aromatic. Be careful not to burn the garlic.
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Add Beans and Parsley: Stir in the drained and rinsed cannellini beans and the chopped parsley. Cook on medium-low heat for about 5 minutes, stirring occasionally, to combine the flavors.
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Cook Pasta: While the beans are cooking, bring a large pot of water to a boil, add salt, and cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Reserve 1 cup of the pasta water before draining.
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Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Pour in a ladleful (about ½ cup) of the reserved pasta water and toss well over medium heat until the pasta is evenly coated and cooked al dente. Add more pasta water if needed for a creamier consistency.
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Serve: Plate the pasta and spoon any extra white bean sauce over the top. Serve immediately, garnished with a sprinkle of fresh parsley, if desired.
