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Pasta With Beans And Sun Dried Tomatoes

Ingredients
  Vegetable oil 2 Teaspoon
  Onions 1 Cup (16 tbs), chopped
  Canned white kidney beans 1⁄2 Pound, rinsed drained (Cannellini)
  White kidney beans 1⁄2 Pound, drained, rinsed
  Garlic 1 Clove (5 gm)
  Garlic 1 Clove (5 gm), mashed
  Italian tomatoes 2 1⁄2 Cup (40 tbs), canned, seeded and chopped with liquid reserved.
  Canned italian tomatoes 2 1⁄2 Cup (40 tbs), seeded and chopped with liquid reserved
  Sun dried tomato halves 4 , cut into strips (Not Packed In Oil)
  Sun dried tomato 4 , cut into strips (Not Packed In Oil)
  Dry white table wine 1 Tablespoon
  White wine 1 Tablespoon
  Thin spaghetti 1 1⁄2 Cup (24 tbs), cooked and hot
  Thin spaghetti 1 1⁄2 Cup (24 tbs)
  Flat-leaf parsley 2 Tablespoon, chopped
  Flat leaf parsley 2 Tablespoon, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Shallow Frying
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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