Spaghetti Puttanesca With Cannellini Beans

½ teaspoon kosher salt, plus more as needed

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 cloves garlic, chopped

½ teaspoon freshly ground black pepper

1 teaspoon crushed red-pepper flakes

1¾ cups cooked or no-salt-added canned cannellini beans, drained and rinsed (from one 14.5-ounce can)

One 28-ounce can pureed or crushed tomatoes

½ cup pitted oil-packed black olives, chopped (may substitute Kalamata olives)

¼ cup salt-packed capers, soaked in warm water for at least 15 minutes and drained

¼ cup lightly packed fresh parsley leaves, chopped, plus more for garnish

2 tablespoons fresh lemon juice

1 pound dried spaghetti

Bring a large pot of water to a boil over high heat; add a generous pinch of salt and reduce the heat to low. Cover to keep it hot while you make the sauce.

Pour the oil into a large, deep skillet or Dutch oven over medium-high heat. Add the onion and garlic; cook for 6 to 8 minutes, stirring frequently, until softened. Stir in the ½ teaspoon salt, black pepper and red-pepper flakes; cook until fragrant, for 30 seconds.

Stir in the cannellini beans, tomatoes, olives and drained capers. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, until the sauce darkens and thickens and its flavors meld. Stir in the parsley and lemon juice; taste and add more salt, as needed. Keep covered over the lowest heat setting.

While the sauce is cooking, increase the heat under the large pot of salted water so it returns to a boil, then add the spaghetti. Cook according to the package directions, until al dente.

Drain, toss with the sauce and serve right away. Garnish each portion with more parsley.

Serves 6

NUTRITION | Per serving: 460 calories, 16 g protein, 83 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 690 mg sodium, 8 g dietary fiber, 11 g sugar