What gives this dish so much flavor are the tomatoes. I mentioned a few months ago that I baked a bunch of tomatoes and then put them in the freezer to punch up my winter food. These bright, juicy tomatoes infused with garlic and olive oil gave this dish an exquisite depth of flavor. The roundness of the white beans strikes the perfect balance for this pasta.
I had to take a picture of all these beautiful colors |
1 onion diced
1 carrot diced
3 cups baked tomatoes (see recipe here)
1 can small white beans drained and rinsed
1 pound whole wheat penne
1/2 cup parsley chopped
Bring a large pot of water to a boil. Cook the penne according to the directions. Drain the pasta, reserving 3 cups of pasta water. Set aside.
Heat olive oil in a large pot. Add the carrot and onion and sauté until tender, about 10 minutes. Add the tomatoes with juices and simmer for 10 minutes. Add half of the white beans. Mash the other half of the white beans into a paste and add to the sauce with 1 cup of the pasta water. Stir until the sauce is smooth. Season to taste with salt and pepper. Add the pasta to the sauce, adding more of the reserved water if necessary. Stir until the pasta is coated. Sprinkle the parsley over the top. Serve immediately.
Sounds amazing, perfect for winter. Anything with beans and pasta in it sound perfect to me.
ReplyDeleteLove this pasta dish! I just made some and it tastes terrific!
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