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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta with White Beans and Tomatoes Recipe

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This recipe for Pasta with White Beans and Tomatoes is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
4 large garlic cloves, minced
2 14 1/2 oz. cans stewed tomatoes or one 28 oz. can diced or crushed tomatoes in juice
1/2 cup chopped fresh parsley, plus more for garnish
1 tsp. dried oregano
1 16 oz can white beans (such as Great Northern)
1/4 c. chopped imported black olives or stuffed green olives
Freshly ground pepper and salt to taste
12 ounces linguine or fettuccine
4-6 oz. feta cheese (about 1 c. crumbled)
Directions:
Directions:
Heat oil in a wide skillet over medium-high heat.
Add garlic and cook for 1 minute, or until aromatic.
Add tomatoes, parsley and oregano.
Simmer for about 10 minutes, or until mixture has thickened considerably.
Lower the heat if mixture is spitting violently.
Add white beans and olives and cook, stirring, to heat through.
Add pepper and salt, but remember, the feta will be quite salty.
As the mixture cooks, bring a large pot of water to a boil, add pasta and cook for about 9 minutes, or until barely tender.
Drain and toss with pasta sauce.
The sauce has excess liquid, so pasta should be slightly undercooked. It will cook further in the hot sauce and absorb some of it.
Serve sprinkled with feta cheese and more parsley.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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