White Bean Pasta
Words of wisdom from the family: “a chopped adventure that turned out magnificently.” After an evening spent watching chopped with the mother, I said (not entirely in jest), “hey, why don’t you try leaving me a basket sometime? It’d be good for me- use down the pantry, challenge me- as long as you’re alright with some weird dinners.” And… she did. She left me a basket (pictured below). The contents: White beans, canned clam sauce (what? why do we have that?), and spaghetti. The clam sauce turned out to be rancid (quite an achievement for canned goods, I must say). But the spaghetti and beans turned out to be just fine. The original recipe is from Budget Bytes, though we made a few changes.
- 8 oz. spaghetti
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 large tomatoes, roughly chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 10 cranks freshly ground pepper
- ½ tsp salt
- ½ tsp fresh basil, chopped
- Italian herb blend, to taste
- 1 can (15 oz.) white beans
- Shredded Parmesan
- Cook pasta according to package instructions (preferably al dente, but I’m hardly going to lecture you if you prefer your pasta some other way). Once cooked, drain it and toss with a bit of oil to prevent clumping.
- In a large skillet, heat the olive oil and minced garlic over medium-high heat, until the oil is bubbling (as always, check the temperature by flicking a bit of water at the pan- if it hisses and disappears, it’s hot enough).
- Add the tomatoes and stir in the salt, pepper, basil, and Italian herb blend. Allow it to simmer, but don’t let it get dry.
- Drain roughly half the liquid from the beans and add them to the skillet. Fold in the bell peppers. Let it simmer, stirring occasionally, until the tomatoes have softened (about 10 minutes).
- Add the pasta to the skillet and toss it all together before serving. Top each plate with a good bit of Parmesan.
NOTES: Alright, so beans and pasta sound a bit strange, but it really does work. The Parmesan is nice, but not strictly necessary, so if you wanted to make this vegan, you could omit it, and it would be just fine.