Recipe courtesy of Michele Urvater

Garlicky White Beans, Sage and Orecchiette

  • Total: 20 min
  • Active: 5 min
Save Recipe



3 cups orecchiette

6 medium size fresh sage leaves or 1 teaspoon dried

2 cloves garlic

1/2 cup (packed) fresh parsley leaves

2 cups cooked white beans or 19 ounce can drained white beans

1/3 cup olive oil

1/4 cup dry white wine

1/2 cup small dice of mixed yellow, green and red bell pepper, for garnish

Grated Asiago cheese


  1. Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
  2. Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.
  3. Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.
  4. Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

White Beans with Pancetta and Sage

Garlicky Green Beans

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto

Garlicky Shrimp and Cannellini Beans

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

White Bean Dip

White Bean Puree

White Bean Hummus