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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying. Ingredients:
4 tablespoons olive oil |
4 cloves garlic, minced |
1 onion, chopped |
2 carrots, chopped |
1/4 cup chopped parsley |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1/2 teaspoon crushed red pepper flakes |
3 cups whole peeled tomatoes, sliced |
2 cups drained canned cannellini beans |
1 pound uncooked pasta |
2 tablespoons olive oil |
1/4 cup grated parmesan cheese |
salt and pepper to taste |
Directions:
1. Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
2. Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
3. Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
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