Greek Pasta With Tomatoes And White Beans Food

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

GREEK WHITE BEANS WITH TOMATO SAUCE AND FETA

Steps:

• Soak the beans overnight.
• Rinse them and place them in a pot. Put enough water to cover them. Bring them to a boil, then change the water and cover the beans again with water and boil for about an 45 minutes to an hour.
• Sauté the chopped onion in olive oil until translucent. Add the garlic and continue to sauté for about a minute. Add the beans and mix gently until they are covered with the olive oil.
• Add the tomatoes and about 1/2 cup hot water. Add pepper and salt to taste. Bring to boil and lower heat and simmer for about 25 minutes, until beans are soft and liquids are absorbed. Check and add water as needed.
• Remove from heat and let it cool. Serve with feta and bread or rusk.

PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE

Steps:

• In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
• Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
• If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
• Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
• Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook pasta per package directions until al dente.
• Combine tomatoes and beans and boil over medium high heat for 10 minutes.
• Add spinach, cook for 2 more minutes stirring constantly.
• Serve over pasta and sprinkle with feta and fresh basil.
• If you want to make this to freeze:.
• Combine beans, tomatoes, spinach and basil, and place in freezer bag.
• Place feta in seperate small bag.
• Freeze together.
• Place penne in third bag and place in cool dark location.
• To cook:.
• Thaw completely.
• Bring tomato & bean mix to boil for 10 minutes. Serve over al dente penne, and top with feta. Garnish with fresh basil if available.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.