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Most people know spaghetti aglio e olio, a classic Italian pasta dish that’s become an international sensation thanks to its simplicity and taste.

Our white bean aglio olio is our take on this popular pasta dish (so NOT authentic). We think tender and creamy cannellini beans are superb with the tasty aglio e olio sauce.

⭐️ Ingredients
WHITE BEAN AGLIO OLIO SAUCE
⅓ cup (70 grams) extra virgin olive oil
3 cloves garlic minced
1 small red chili finely chopped, or 1 - 2 teaspoons red pepper flakes. Adjust to your liking.
2 handfuls parsley finely chopped
1 can (15 ounces) (230 grams) cannellini beans
¼ teaspoon salt

PASTA
12 ounces (340 grams) spaghetti
¾ gallon (3 liters) boiling water to cook the pasta
1½ tablespoon (21 grams) salt for the pasta water

INSTRUCTIONS:
Finely chop 3 cloves garlic, 2 handfuls parsley, and 1 small red chili (if you use red pepper flakes, you don't have to chop them).
Warm up ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and fry them on low heat for 30 seconds.

Add the chopped parsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and cook them in the oil on medium-low heat for about 5 minutes.
In the meantime, cook 12 ounces spaghetti in a large pot with ¾ gallon boiling water salted with 1½ tablespoon salt. Cook as per package instructions minus 1 minute.
When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.

Add one ladleful of reserve pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
Serve immediately with a couple of spoonfuls of white bean aglio olio sauce on top.

❤️ Nico & Louise
#pastarecipe #easymeals

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