Sauce Of Sun Dried Tomatoes And Cannellini Beans Food

FAGIOLI ALL'UCCELLETTO - BEANS IN TOMATO SAUCE

Steps:

• Add the olive oil to a frying pan or skillet on medium heat and add the chopped garlic and sage leaves. Fry for 1-2 minutes until the garlic is just starting to turn a light golden brown.
• Add the tomatoes followed by the water and a good pinch of salt and pepper, stir. Simmer the sauce for 5 minutes.
• After 5 minutes, add the beans and bring back to a simmer. Continue to cook for a further 5 minutes until the sauce has thickened slightly and the beans are warmed through, serve.

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

PUTTANESCA SAUCE WITH CANNELLINI BEANS

Steps:

• Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

Steps:

• Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

TUNA WITH WHITE BEANS AND SUN-DRIED TOMATO SAUCE

Steps:

• Place beans in medium bowl. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain.
• Combine beans and stock in large saucepan. Bring to boil. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour. Drain, reserving 1/2 cup cooking liquid.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion, carrot and celery and sauté until almost tender, about 5 minutes. Add thyme and lemon peel and stir 1 minute. Add beans, reserved 1/2 cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
• Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.

MEATY SUN-DRIED TOMATO SAUCE

Steps:

• In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker., Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.

CANNELLINI BEANS IN A TOMATO BASED SAUCE

Steps:

• Heat oil in pan and saute onions until soft.
• Add stock, tomatoes, paprika, allspice and simmer for 15 - 20 minutes.
• Add beans and stir. Heat for 5 minutes.
• Stir in spinach leaves and cook a further 5 minutes until wilted.
• Season and serve.