Pasta With Cannellini Beans Pancetta Tomato Sauce Food

AUTHENTIC PASTA E FAGIOLI

Steps:

• Drain ONE can of beans, and set aside.
• In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
• Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
• Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
• Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
• Once the pasta is cooked, remove from heat.
• Taste, and add more salt if necessary.
• Serve, topped with red pepper flakes and parmesan cheese, if you like.

PENNE WITH TOMATOES AND PANCETTA

Steps:

• Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add pancetta; cook, stirring often, until golden brown, about 10 minutes. Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until onions are golden, 7 to 10 minutes.
• Seed tomatoes, and cut into 1/2-inch pieces. Add reserved tomato juice and carrots to the pan. Cook until carrots are tender, about 10 minutes. Reduce heat to medium low; add tomatoes, beans, and chopped sage. Simmer until heated through, about 5 minutes.
• Bring a pot of water to a boil; add remaining 1 1/2 teaspoons salt and pasta; cook until al dente. Meanwhile, heat remaining 3 tablespoons oil in a small skillet over medium heat. Fry sage leaves until they begin to curl. Blot on paper towels. Drain pasta, and transfer to a serving bowl.
• Add sauce; toss to combine. Top with fried sage and Parmesan.

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

PASTA AND BEANS: PASTA E FAGIOLI

Steps:

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

PASTA WITH CREAMY WHITE BEANS

Steps:

• Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
• Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
• Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

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.

PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE

Steps:

• Heat oil in heavy, large skillet over medium heat.
• Add garlic and saute until golden, about 2 minutes.
• Stir in tomatoes and cook 5 minutes.
• Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
• Add beans and cook until heated through, about 5 minutes.
• Season with salt and pepper.
• Place freshly cooked pasta in bowl.
• Pour sauce over and toss thoroughly.
• Also nice with grated Parmesan or Pecorino cheese.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

PASTA WITH TOMATOES AND BEANS

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

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.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

Steps:

• Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
• While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
• Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

PASTA WITH CANNELLINI BEANS, PANCETTA & TOMATO SAUCE

Steps:

• Soak the beans in plenty of water overnight. Drain and rinse. Place the beans in a heavy pot and cover by 1 inch with cold water. Bring to a simmer; skim off any foam. Add the carrot, celery, onion, bay leaf, oil and salt. Simmer gently, adding a little water as necessary to keep the beans just covered. Cook until the beans are tender but not mushy. Let the beans cool in the cooking liquid. You may use the beans right away, but the texture and flavor improve if they rest overnight in the refrigerator. Tomato Sauce: Heat the olive oil in a large skillet over moderate heat. Add the onion and a pinch of salt and cook until softened, about 10 minutes. Add the garlic and cook until fragrant. Add the pancetta and cook 5 minutes, then add the tomatoes, chiles or hot pepper flakes, the parsley and sage. Cook, stirring, over moderately high heat until the tomatoes soften and make a sauce and the flavors are well blended, about 20 minutes. Add a little water as needed to keep the sauce from sticking. Taste. Add a little olive oil if needed to round out the flavor. Remove the whole chiles, if used. Drain the beans, then add to the tomato sauce. Bring to a simmer, adjust the seasoning, and keep warm. Cook the pasta in an abundant amount of lightly salted water. Drain. Toss with the sauce and several grinds of pepper. Serve on warm plates. Pass the cheese at the table. PER SERVING: 560 calories, 21 g protein, 90 g carbohydrate, 13 g fat (3 g saturated), 7 mg cholesterol, 477 mg sodium, 8 g fiber.

PENNE WITH CANNELLINI BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.