Tender cannellini beans are tossed with hot pasta, Parmesan cheese and a savory tomato sauce flavored with garlic, onion, carrot, basil, parsley, oregano and a dash of red pepper flakes.
INGREDIENTS (for 5 servings):
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 1/4 cup chopped parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 cups whole peeled tomatoes, sliced
- 2 cups drained canned cannellini beans
- 1 pound uncooked pasta
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.