Quickish Pasta and Beans
If you can find canned cherry tomatoes, use them in this recipe.
- 4
Ingredients
- 1 onion, chopped fine
- 1 carrot, chopped fine
- 1 celery stalk, chopped fine
- 1 Tbsp. olive oil
- Coarse salt
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can tomatoes
- Freshly ground black pepper
- Crushed red pepper
- Pinch of dried oregano
- 3/4 pound spaghettini or linguine fini, broken into 2-inch lengths
- 1/3 cup chopped fresh flat-leaf parsley
- Extra-virgin olive oil, for drizzling
- Freshly grated Pecorino, for serving
Preparation
Step 1
Put the onion, carrot, celery and oil into a large saucepan. Season with salt and cook over medium heat until the vegetables have softened and the onion is translucent. This should take 8 to 10 minutes.
Stir in the beans. Crush the tomatoes with your hands and add them, along with any juice from the can. Fill the tomato can with water and pour that in. Season with salt, black pepper, and crushed red pepper and crumble in the oregano. Bring the sauce to a boil over high heat, then reduce to a simmer.
Fill a large pot with water and bring it to a boil. Salt the water and add the pasta. Cook until the pasta is almost al dente; it will finish cooking in the sauce. Scoop out about a cup of the pasta water, then drain the pasta.
Pour the pasta into the sauce, kick up the heat, and bring to a boil. Stir in the parsley and enough of the pasta water to keep the dish on the soupy side.
Divide among four bowls, drizzle with extra-virgin olive oil, and serve right away. The cheese goes on the table for passing.