Pasta with White Beans and Tomatoes Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 2 medium garlic cloves, chopped fine | ||
| 1 small onion, chopped fine | ||
| 2 ounces thinly sliced light-style ham, cut into 1/4-by-1-inch strips | ||
| Chicken broth | 1/4 Cup (16 tbs), reduced | |
| 1 16-ounce can salt-free whole tomatoes | ||
| Cannellini beans | 1 Cup (16 tbs), drained, rinsed | |
| 1 tablespoon double-concentrate tomato paste | ||
| Chopped | 1 Tablespoon, finely chopped | |
| Basil leaves | 1 Tablespoon, finely shredded | |
| Parsley | 1 Tablespoon, finely chopped | |
| Sugar | 2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| 1 pound pasta, cooked and drained | ||
Directions
In a large skillet or saucepan, heat the oil with the garlic, onion, and ham over moderate-to-high heat.
When they begin to brown, after 3 to 5 minutes, add the broth, stirring and scraping to deglaze.
Then add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, about 15 minutes.
Spoon over cooked pasta.
When they begin to brown, after 3 to 5 minutes, add the broth, stirring and scraping to deglaze.
Then add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, about 15 minutes.
Spoon over cooked pasta.
Chef
