How To make Wide Noodle Pasta with Red Sauce and Cannellini(Lf)
4 tomatoes
diced
12 ounces artichoke hearts :
rinsed and drained
(12 to 15 oz) 7 ounces roasted red bell peppers -- (1 jar) drained
1 1/2 cups fat-free chicken broth -- low salt
1/4 cup sun-dried tomato pesto bottled
1/2 teaspoon dried oregano
1/4 teaspoon Sriracha or Tabasco
4 tablespoons cornstarch
1 whole white onion :
chopped
1 teaspoon olive oil as needed
3 large cloves garlic :
coarsely chop
1/2 cup white wine (fume blanc)
15 ounces cannellini beans :
cooked, drained
salt and pepper to taste 1/4 cup chopped parsley
1 pound pasta :
pappardelle
Parmesan cheese -- fresh
TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts, and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture.
ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the onion until well-browned, adding oil only if needed. Add chopped garlic to wok and saute for 1 minute. Deglaze the pan with the wine.
BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook into a sauce; adding more broth or water if needed. Adjust to taste with salt and pepper. Add the cannellini beans and heat them. Add the parsley.
Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if possible) and spoon sauce over, garnish with freshly grated Asiago.
Variations/Substitutions Substitute 1 leek for the onion. Substitute 1 16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato. Substitute broad egg noodles for the pappardelle.
1995 (c) Lynn Fischer: Healthy Indulgences "Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans"
How To make Wide Noodle Pasta with Red Sauce and Cannellini(Lf)'s Videos
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▬▬ INGREDIENTS ▬▬
Water for Boiling
Salt
Spaghetti
4-6 Tomatoes
1 tbsp Oil
1 tbsp Finely Chopped Garlic
2 tsp Red Chili Flakes
1 Finely Chopped Onion
Finely Chopped Capsicum
Finely Chopped Carrot
1/2 tsp Salt
1 tsp Red Chili Powder
1/2 tsp Black Pepper Powder
1 tsp Mixed Herbs Seasoning
Basil Leaves
Sugar
Tomato Ketchup (Optional)
Fresh Cream/Fresh Cheese
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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