Fettuccine with tomatoes and white beans
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|2 tbsp||Olive oil|
|½ cup||Dry white wine|
|800 g||Canned tomatoes|
|⅓ cup||Pitted black olives|
|1||Salt & freshly ground pepper|
|1 can||Butter beans|
- Heat oil in a saucepan, add onion and cook over a gentle heat for 5 minutes to soften. Add wine and simmer for 2 minutes.
- Add canned tomatoes and simmer for 5 minutes more, stirring regularly. Stir in butter beans, capers and olives, then simmer for 5 minutes to heat beans. Season with salt and pepper to taste.
- At the same time, cook fettuccine in plenty of boiling, salted water for 10 to 12 minutes or according to the packet's instructions, until just tender to the bite.
- Drain well and serve topped with tomato and white bean sauce and a good sprinkling of parsley.
Tip: Serve freshly shaved or grated parmesan cheese on the side so everyone can help themselves.