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Spaghetti Puttanesca with White Beans
with lemony broccoli

Active: 35 Total: 35

To keep things simple for this classic spaghetti dinner, we're starting with store-bought marinara and adding the favorites of Italian Puttanesca sauce - fresh garlic, olives, and capers. The result is flavorful and fresh without a lot of work.
Smarts: If you prefer to start with a homemade sauce, use your favorite or search our archives for a version. Just stir the olives and capers in at the end of cooking. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spaghetti:
  • Spaghetti - 10 oz (sub any type of pasta)
Puttanesca Sauce with White Beans:
  • Garlic - 2 cloves , chopped
  • Olives, pitted Kalamata - 1/4 cup , sliced or chopped
  • Capers - 1 Tbsp , drained and rinsed
  • Parsley (opt) - 1 Tbsp , chopped
  • Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 2 Tbsp
  • Marinara sauce, store-bought (24 oz / 680 g) - 1 jar
  • Cheese, parmesan (opt) - for serving , grated
Lemony Broccoli:
  • Broccoli - 1 lb , florets
  • Garlic - 2 cloves , thinly sliced
  • Oil, olive - 2 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Broccoli / Garlic (for broccoli and sauce) / Olives / Capers - Prep as directed. Store broccoli and garlic in their own containers. Combine olives and capers in another container. (Can be done up to 5 days ahead)

  2. Parsley - Chop parsley.

  3. Beans - Drain and rinse. 

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Make

  1. Heat oven to 400F / 204C. 

  2. Toss broccoli and garlic (portion for broccoli) with olive oil (portion for broccoli). Spread it out on a sheet pan

  3. Roast broccoli until very tender and golden brown, ~25 minutes, shaking the pan halfway through cooking.

  4. Bring a large pot of salted water (for the pasta) to a boil.

  5. Add pasta to boiling water and cook according to package directions.

  6. When broccoli is about halfway done roasting, heat a saucepan or Dutch oven with olive oil (portion for sauce) over medium heat. Add garlic (portion for sauce) and saute until fragrant, 1 to 2 minutes. Pour marinara sauce over garlic and bring to a low simmer. 

  7. When sauce is simmering, stir in beans, olives, and capers. Simmer for a few minutes more to heat the beans and let the flavors come together. 

  8. Squeeze lemon juice over broccoli.

  9. Drain pasta and transfer it to a serving bowl or plate. Spoon sauce over top. Finish with parsley and parmesan cheese (if using).

  10. Serve pasta with broccoli on the side. Enjoy!


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