Pasta Sauce: Spaghetti with White Bean Sauce

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Spaghetti with White Bean Sauce

 

1 tbsp olive oil

2 clove garlic, minced

1 red onion, very finely chop

1/2 red bell pepper, ¼ " dice

3 celery stalks, ¼ " dice

1 cup cooked white Beans

1 cup vegatable stock, or bean cooking liquid

1/4 cup finely chopped flat-leaf parsley

1/2 tsp hot pepper flakes

salt and pepper

8 oz dry spaghetti, to 10 ounces

freshly grated Romano Cheese, for serving

 

 

 

 

Heat the olive oil in a nonstick frying pan. Add the garlic, Onion, bell pepper,

and celery and cook over medium heat until soft but not brown, about 4 minutes.

Stir in the white Beans and cook for 1 minute. Add the stock or bean liquid,

half the parsley, pepper flakes and salt and pepper to taste. The sauce should

be highly seasoned. Simmer until the Beans are quite soft, about 20 minutes.

Coarsely mash the Beans with a fork.

 

Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until

al dente, about 8 minutes. Drain well.

 

Meanwhile, bring the sauce to a boil. Transfer the spaghetti sauce in a large

shallow bowl and mix well. Sprinkle spaghetti with the remaining parsley and

serve at once with freshly grated Cheese on top.

 

makes 4 servings

 

Source: Wikipedia

Formatted by Chupa Babi: 07.02.08

 

Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat (13%), 1.8g

fiber, .4mg chol. 27g sod exchanges: .2 veg, 3.6 bread, .4 meat, .7 fat

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