PASTA AND WHITE BEANS WITH GARLIC-ROSEMARY OIL
Steps:
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped. Heat 1/4 cup oil in a large, heavy pot over medium heat and add vegetable mixture to pot. (Quickly rinse, but no need to fully wash, food processor as you'll use it again shortly.) Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. Add tomato paste (original recipe calls for 2T but we enjoyed it with 3) and cook it into the vegetables for another minute. Add 1 cup water or bean cooking liquid and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes. Add beans and 2 more cups of water (or bean cooking liquid) to the pot and simmer until the flavors meld, about another 15 minutes. Meanwhile, cook pasta until al dente, or still a little firm inside. You don't want your pasta to fully cook in the water. If you do, it won't have any absorbency left to drink up and become with that delicious sauce. Reserve 1 1/2 cups cooking water from your drained pasta. Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes. To serve: Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each. If you're us, you'll finish this with a few flakes of sea salt. Eat at once.
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Sidney C.
[email protected]This recipe is a great starting point, but it needs some tweaking. I would recommend adding more garlic and red pepper flakes.
Mimi Wire
[email protected]I found the sauce to be a little too oily. Next time I'll use less olive oil.
judy changangu
[email protected]This dish is very easy to make, but it doesn't taste like much. I would recommend adding more spices or herbs.
Carol Gerard
[email protected]I'm not a big fan of rosemary, so I used thyme instead. It turned out great!
Emily Roblox
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Lori Egerton
[email protected]This is a great recipe for a vegetarian meal. It's also very affordable.
Hanna Abraham
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change next time is to add a little more salt.
Shem Y Sheriff
[email protected]The white beans added a nice creaminess to the sauce. I think this dish would also be good with cannellini beans.
Mohamet Official
[email protected]I loved the crispy rosemary leaves. They added a nice touch of texture to the dish.
Matthew Heaney
[email protected]I was pleasantly surprised by how easy this dish was to make. It's a great weeknight meal.
Christian Morrison
[email protected]This pasta dish was a hit with my family! The flavors of the garlic, rosemary, and white beans came together perfectly. I'll definitely be making this again.