Pasta With Beans And Sun Dried Tomatoes Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Olive or vegetable oil-2 teaspoons | ||
| Onions | 1 Cup (16 tbs), chopped | |
| White kidney (cannellini) beans– 1/2 pound, rinsed drained canned | ||
| Garlic | 1 Clove (5gm) | |
| Italian tomatoes | 21/2 Cup (16 tbs), canned | |
| Sun-dried tomato halves-4, cut into strips(not packed in oil) | ||
| White table wine -1 tablespoon, dry | ||
| Thin spaghetti -1 ½ cups, cooked and hot | ||
| Fresh Italian (flat-leaf) parsley -2 tablespoons, chopped | ||
Directions
MAKING
1) Take a non stick skillet of size 10 inches and heat the oil in it.
2) Add the garlic and onions and cook for 2 minutes approximately until the onions become translucent.
3) Put in the tomatoes both the Italian and the sun dried varieties along with the reserved liquid and wine.
4) Stir the ingredients and allow it to boil.
5) Reduce flame and simmer for 8 minutes while stirring letting the flavors mingle.
SERVING
6) Take a serving plate and arrange the hot spaghetti on it.
7) Top with the bean-tomato combination and sprinkle parsley on it before serving.
1) Take a non stick skillet of size 10 inches and heat the oil in it.
2) Add the garlic and onions and cook for 2 minutes approximately until the onions become translucent.
3) Put in the tomatoes both the Italian and the sun dried varieties along with the reserved liquid and wine.
4) Stir the ingredients and allow it to boil.
5) Reduce flame and simmer for 8 minutes while stirring letting the flavors mingle.
SERVING
6) Take a serving plate and arrange the hot spaghetti on it.
7) Top with the bean-tomato combination and sprinkle parsley on it before serving.
Chef
