Linguine With Tomato And White Beans - cooking recipe

Ingredients

13 oz linguine
2 tbsp olive oil
3.5 oz salami or pepperoni, halved
1 None red onion, chopped
2 cloves garlic, minced
1 cup dry white wine
2 cups tomato sauce
1/2 tsp sugar
1 (10 oz) can butter beans, drained, rinsed
2.5 oz pitted black olives
2 tbsp chopped, drained capers
2 tbsp roughly chopped fresh parsley leaves
1 tbsp roughly chopped fresh oregano leaves
None None crumbled feta and crusty bread, to serve

Preparation

Cook pasta in boiling salted water until al dente. Drain then return to pan.
Meanwhile, heat oil in a large frying pan over high heat. Saute salami, onion and garlic for 3-4 mins, until onion is tender. Add wine and cook for 1-2 mins, until reduced. Mix in tomato sauce and sugar. Bring to a boil then reduce heat to low and simmer, uncovered, for 10 mins, until slightly thickened. Add remaining ingredients and cook, stirring, for 3 mins, until heated through. Season to taste.
Toss pasta through sauce. Serve topped with feta and crusty bread on the side.