Tuscan Pasta and Beans
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This is a Tuscan-style pasta dish which combines orecchiette pasta with cannellini beans, rocket and fresh basil.
375g orecchiette pasta
salt and freshly ground black pepper
1 tablespoon olive oil
1 small red onion, chopped
1 small carrot, peeled and grated
3 garlic cloves, crushed
2 (400g) tins chopped tomatoes
1 cup vegetable stock, hot
400g tin cannellini beans, drained and rinsed
1/4 cup grated parmesan
1 1/2 cups firmly packed rocket, about 50g, roughly torn
1/4 cup chopped fresh basil
1/3 cup dry white breadcrumbs
10 min › Cook:
20 min › Ready in:
Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large saucepan over a moderate heat, then add the onion, carrot and garlic and sauté for 5 minutes until tender.
Add the tomatoes, stock, beans and half the parmesan. Season to taste with salt and pepper, then simmer, uncovered, for 5 minutes.
Drain the pasta and tip into a large serving dish. Add the rocket and half the basil to the sauce, then pour over the pasta and toss together.
Mix the breadcrumbs with the remaining parmesan and basil and scatter over the top of the pasta.
The sauce was to watery. Maybe only one tin of chopped tomatoes and some tomato paste?
Also, it needs something more taste wise, maybe some more parmesan?
I also topped it with pine nuts for an extra kick : )
But generally, pretty darn yummy!
- 16 Apr 2010
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