November 30, 2011
I often make an impromptu delicious dinner and think, "Hey, I should blog this." Inevitable I forget to take pictures and/or forget how I made what I made. But tonight, in a cranky-hungry stupor, I've created something delicious. In my pantry I had a can of small white beans and a fancy can of chopped tomatoes (some Whole Foods brand with garlic and onion). I also have this great "Quick-Cook" pasta that cooks in 3 minutes. And all of a sudden it was delicious and blog-worthy. I'm literally not even done eating as I type this. I took the picture on my webcam, you can see the pasta sliding out of my bowl and the drip of liquid that fell on my keyboard immediately after the picture was snapped. I know it doesn't look appetizing; I promise, it is.
Here's how you do it:
Put up a pot of water to boil. Keep an eye on it and cook the pasta while everything else is going on. Drizzle 1-2 tsp olive oil in a small saucepan. Add some garlic (I used 2 frozen cubes of this), about a teaspoon of rosemary, and a pinch of red chili flake. Let that all heat up and flavor the oil then add the can of tomatoes, cook off some of the liquid, for about 4 minutes. Drain and rinse the can of small white beans. Once the tomatoes have reduced, add the beans (I only used about 2/3 of the can) and continue to reduce down. It will start out looking a lot like soup, let it cook until it more closely resembles sauce. Stir in 3-5 TBSP grated parmesan cheese (the powdery stuff). When the pasta is done top it with the tomato bean sauce. It's so good.
Sorry again the picture is terrible. Just make this dish, it's SO easy, and healthy. The sauce would probably be good on whole wheat pasta or quinoa if you're looking for a healthier starch. But those don't cook in 3 minutes.