Tuscan White Bean Pasta Sauce

What You'll Need

Let's Get Cooking

1. 1

   Boil a large pot of water and cook linguine for 7-10 minutes until al dente, then drain.

   ~10m

   Save 60ml of pasta water if the sauce needs loosening later.

2. 2

   Mince garlic and heat olive oil and butter in a large skillet over medium-low. Add garlic and sauté for 1 minute until soft and nutty.

   ~2m

   Keep the garlic pale gold to ensure a sweet aroma rather than a bitter taste.

3. 3

   Add grape tomatoes, dried basil, black pepper, and salt. Sauté over medium heat until the tomatoes wrinkle and burst.

   ~7m

   The juices should thicken into a sticky jam that clings to your spoon.

4. 4

   Toss in the baby spinach and stir until it is half-wilted and dark green.

   ~2m

   The spinach should still look bright in some spots.

5. 5

   Add the rinsed and drained cannellini beans to the skillet and stir until warmed through.

   ~2m

   Taste the sauce now and add a pinch of salt if needed; it should be bold to season the pasta.

6. 6

   Combine the drained pasta with the sauce in the skillet and toss over low heat until the strands glisten. Stir in parmesan and serve.

   ~1m

   Add extra cheese shreds on top to soften on contact with the hot pasta.