Pasta with Tomato Sauce and Beans

This was surprisingly good! I mean, there’s not a whole lot to it! I used canned diced tomatoes, fresh basil, and cannellini beans. But you know what makes this dish (at least for me)? The tagliatelle. I hardly ever use this pasta and I don’t know why, because it’s so good! My 8 year old had 3 helpings of this.

rating: 9

Pasta with Tomato Sauce and Beans
(The Vegetarian Feast, Martha Rose Shulman)


2 tsp olive oil
4-5 large garlic cloves, minced or put through a press
3 pounds tomatoes, canned or fresh, peeled, seeded, and chopped
1/4 tsp sugar
salt, preferably sea salt, to taste
3 tbsp slivered fresh basil, or 1 tsp dried oregano and/or thyme
2 cups cooked chickpeas or white beans (may use canned)
freshly ground pepper
1 pound dried fettuccine or tagliatelle
1/4-1/2 cup freshly grated Parmesan cheese, to taste

Heat the oil over medium heat in a large, heavy-bottomed nonstick skillet and add the garlic. When the garlic begins to color, add the tomatoes, sugar, salt, and dried herbs if using. Cook, stirring often, for 20-30 minutes, until the tomatoes have cooked down and are beginning to stick to the pan. Stir in the chickpeas or beans and the fresh basil if using, and cook together for a minute or two. Add pepper, taste, and adjust seasonings. Keep warm while you cook the pasta.

Bring a large pot of water to a boil; add a tablespoon of salt and the pasta. Cook al dente, firm to the bite, about 7-8 minutes (see instructions on the package). Drain, toss with the sauce and the cheese, and serve at once.

photo (12)

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