White Bean Sauce (for pasta)
Source: Tracey
| Servings | Prep Time | Cooking Time |
|---|---|---|
| 4 servings | n/a | n/a |
Ingredients:
- 1/3 C olive oil
- 4 lg garlic cloves, finely chopped
- ½ t hot red pepper flakes
- 2 ribs celery, finely chopped
- 19-oz. (540 ml) can cannellini (white kidney) beans, drained
- l lg ripe tomato
- 1 t dried basil or herbes de Provence
- ¼ C finely chopped fresh parsley
- Salt
- Lots of freshly ground black pepper
Instructions:
Heat oil in a large skillet. Add garlic, pepper flakes and celery, and cook until celery is tender, about 4 mins.
Add beans, tomato, basil, parsley, salt and pepper, and cook for 5 mins or until slightly thickened.
Toss with hot pasta* and serve at once.
*Use ½ pound of orecchiette, cooked for 12-15 minutes; or use penne, ziti, or rigatone, cooking according to directions