What you see here is beans in tomato sauce, waiting for pasta to be added.
I use canned cannellini and canned stewed tomatoes. The sauce starts with aromatics such as garlic, celery, parsley and onions, all fined diced in 3T of olive oil until soft and turning golden, I add a can of stewed tomatoes reserving the juice. I cook the tomatoes down breaking them with a wooden spoon, adding the juice a bit at a time. Then, I add a can of drained and rinsed cannellini or garbanzo beans. Keep this at low heat while the pasta is cooking.
Taste the sauce before and after you add the pasta. Add salt and pepper to your liking. Sprinkle with parmesan cheese and a meal has come together in less than it takes the pasta to cook.
Who said Italian meals take all day to cook?
If you have basil, tear it up and sprinkle generously.
You can also add torn up arugula or spinach for added fiber and vitamins.
Looks and sounds yummy to me! Can almost smell it from here... And I love the plate -- a service with that pattern would be just right in France!
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