Pasta With Beans in Saffron Tomato Sauce

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Pasta With Beans in Saffron Tomato Sauce

 

8 ounces campanelle or other curly pasta shape

2 bunches watercress, stems removed

1 tablespoon extra-virgin olive oil

1 cup chopped onion

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried marjoram

1 28 ounce can diced tomatoes

2 tablespoons tomato paste

1/2 teaspoon saffron threads

1 19 ounce can black beans, drained and rinsed

1 19 ounce can white cannellini beans, drained and rinsed

1/4 teaspoon black pepper

 

Cook pasta according to package directions in a large pot of lightly salted

boiling water. Place the watercress in a colander and when the pasta is cooked

to al dente, drain it over the watercress. Toss the pasta and watercress

together in a large serving bowl.

Meanwhile, heat the oil in a large nonstick skillet over medium high. Add the

onion, garlic, basil and marjoram and cook, stirring occasionally, until the

onion softens, about 3 minutes. Add the tomatoes, tomato paste and saffron,

cook, stirring occasionally, until tomatoes are soft and the mixture slightly

thickened, about 10 minutes. Stir in the black and white beans and pepper and

simmer until heated through, about 5 minutes. Toss with the pasta and

watercress, taste, and season with salt if desired.

Makes 4 servings.