Pasta And White Beans In Light Tomato Sauce Recipes

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

ONE-POT WHITE BEAN PASTA

Steps:

• Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
• Add paprika, chili flakes, beans, black pepper, and give a good stir.
• Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
• Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
• In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
• Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
• Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!

PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE

Steps:

• Heat oil in heavy, large skillet over medium heat.
• Add garlic and saute until golden, about 2 minutes.
• Stir in tomatoes and cook 5 minutes.
• Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
• Add beans and cook until heated through, about 5 minutes.
• Season with salt and pepper.
• Place freshly cooked pasta in bowl.
• Pour sauce over and toss thoroughly.
• Also nice with grated Parmesan or Pecorino cheese.

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

TUSCAN WHITE BEANS IN TOMATO SAUCE

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

PASTA, BEANS AND TOMATOES

Steps:

• Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
• Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
• Add a little more minced garlic, then a pound of cooked penne pasta.
• Add fresh basil and a bit more oil and serve.

PASTA WITH TOMATOES AND BEANS

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.