Makes 4 servings
Mashing up white beans instantly produces a creamy pasta sauce – without cream – that’s capable of binding together all the ingredients in a dish. Here I’ve “beefed up” the sauce with sun-dried tomatoes and olives from the pantry. Of course, you could add any number of other handy pantry items – marinated artichoke hearts, canned tuna, frozen shrimp – or just toss in some leftover vegetables from the fridge.
Bring a large pot of salted water to a boil over high heat. Cook the linguini in the boiling water until al dente, 8 to 10 minutes; drain, reserving 1 1/2 cups cooking liquid.
While the water comes to a boil and the pasta cooks, heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sage and cook 1 minute. Add the tomatoes and wine and simmer until reduced by half, about 4 minutes. Add the white beans and broth and simmer for 5 minutes. Coarsely mash the sauce with a potato masher or fork.
Add some of the reserved cooking liquid to the sauce, as necessary, to reach a creamy consistency; add the olives and salt and pepper to taste. Toss the sauce with the linguini and serve. Top with grated Parmigiano-Reggiano, if desired.
Barbara Musarra Says:
April 16th, 2011 at 7:12 pm
Sara: I love your show so very much. Your recipes are great and the way you present the recipes with added ideas and comments on how to and with preparation ideas — just love it. I find that you have a lovely way and style. I will be purchasing your cookbooks soon. Thank you for everything — especially in sharing yourself and all your helpful hints for the kitchen.
Sara Moulton Says:
April 23rd, 2011 at 12:30 pm
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