Serves 4
Recipe
from Everyday Food
Husband-Tested
in Alice’s Kitchen
It’s pasta. It’s
creamy beans. It’s lemon. It’s cheese.
What’s not to like?
Ingredients
Salt and pepper
½ pound medium shell pasta
(I used whole wheat rigatoni.)
3 Tablespoons olive oil,
divided
1 small yellow onion,
minced
2 cloves garlic, thinly
sliced, divided
1 can (28 ounces) diced
tomatoes
¼ teaspoon red pepper
flakes
1 bay leaf
1 can (15.5 ounces)
cannellini beans, rinsed and drained
1 teaspoon zest, plus 2
teaspoons juice from 1 lemon
¼ cup rough chopped fresh
parsley
¼ cup freshly grated
Parmesan cheese
Directions
In a large pot of
salted boiling water, cook pasta according to package instructions. Reserve 1
cup pasta water. Drain and return pasta to pot. Meanwhile, in a medium
saucepot, heat 1 Tablespoon olive oil over medium. Add onion and half the
garlic and sauté. Add pepper flakes and bay leaf and cook until fragrant, 1
minute. Add tomato and juices, 3/4 cup pasta water, and salt and pepper. Bring
to a rapid simmer and cook until tomato pieces begin to break down and liquid
thickens, about 15 minutes. Discard bay leaf and, using a hand blender or food
processor, blend tomato mixture until coarsely pureed. Toss with pasta to coat.
In a small skillet,
heat remaining 2 tablespoons oil over medium. Add remaining garlic and cook
until soft and fragrant, 1 minute. Add beans and remaining 1/4 cup pasta water
and cook until beans are heated through. Stir in lemon zest and juice, and
parsley. Season with salt and pepper. Divide pasta among bowls, top with warm
bean mixture and sprinkle with Parmesan.
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