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Bucatini with White Beans, Spinach, Marinara, and Parmesan

Bucatini tossed with canned white beans, rinsed, spinach, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 6.

Serves 6 · 34 min · Dinner

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 660 g canned white beans, rinsed
  • 540 g bucatini
  • 420 g spinach
  • 1.2 g black pepper
  • 4.8 g kosher salt
  • 90 g Parmesan
  • 720 g canned crushed tomato
  • 24 g fresh basil
  • 6 g fresh oregano
  • 3 clove garlic
  • 48 ml olive oil

Steps

  1. Bring 5400 ml water to a rolling boil and salt it with about 11 g salt. Add 540 g bucatini and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 660 g canned white beans, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and sauced, about 3 minutes. Add 420 g spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained bucatini with the sauce in the skillet. Fold in 90 g Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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