Cannellini Beans In A Tomato Based Sauce Food

TUSCAN WHITE BEANS IN TOMATO SAUCE

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

SAUCE OF SUN-DRIED TOMATOES AND CANNELLINI BEANS

Steps:

• Start cooking the pasta in a large pot of boiling salted water 5 minutes before you start the sauce.
• Pour 2 tablespoons of the olive oil and the tomato-packing oil, 1/4 cup total, into a big skillet, scatter the garlic slices in the oil, and set over medium-high heat. Cook for 1 minute or so, until the slices are sizzling.
• Drop the dried peperoncino in a hot spot, toast for 1/2 minute, and stir in with the garlic.
• Drop the strips of sun-dried tomato into a clear part of the skillet, stir, and spread them out. Let them sizzle and toast for a minute or so.
• Ladle 1 cup of boiling pasta water into the skillet and stir up everything well. Keep the liquid simmering actively so the tomatoes soften and release their flavor. Cook for 2 minutes or so, until the liquid has reduced by half.
• Stir in the cannellini beans, the 1/4 teaspoon salt, and about 1 1/2 more cups of pasta water. Bring the sauce rapidly to the boil, stirring, and cook at an active simmer for 4 minutes, thickening slightly. Keep hot until the pasta is ready.
• When the pasta is almost done al dente, scoop it up and into the skillet to finish cooking, adding a little more or reducing the pasta water as necessary. Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
• Wash, dry, and stem about 4 ounces tender fresh spinach; use small whole leaves, or cut larger leaves in pieces.
• Make the sauce as detailed in the main recipe. When the cannellini beans have been simmering in the skillet for a couple minutes, drop the spinach leaves on top. Let them steam until they wilt, then stir them into the sauce, with another cup or more of pasta water. Cook at an active simmer for 2 to 3 minutes, until the spinach and the beans are cooked, and the sauce has reduced. Finish with pasta as in main recipe, but omit the parsley
• A short tubular dry pasta such as ziti, rigatoni, gomiti (elbows), or radiatori

TOMATO AND CANNELLINI BEAN PASTA

Steps:

• Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
• Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
• Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
• Divide between bowls and top with basil and parmesan and serve.