How To make Pasta with Tomatoes, White Beans, and Pepperoni
1 Garlic clove, thinly sliced
1 tb Olive oil
1/4 c Onion, chopped
1/3 c Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice, c
-opped 1/2 ts Basil, crumbled
1/4 ts Oregano, crumbled
1/4 ts Hot red pepper flakes
2/3 c White beans, canned, drained
-nd rinsed well 1 tb Fresh parsley, minced
1/4 lb Tubular pasta
Parmesan cheese, grated In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. a 1987 Gourmet Mag. favorite
How To make Pasta with Tomatoes, White Beans, and Pepperoni's Videos
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
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a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
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RED WINE RISOTTO
PASTA DOUGH
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NEVER boil your spaghetti again! ???? #shorts #pasta
This recipe will literally change your life! #shorts
Thank you @nonnaeldacooks for this beautiful pasta trick! ????
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Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
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Begin by boiling your pasta and tossing your green beans in during the last three minutes of cooking. Next, you'll combine tomatoes, garlic, olive oil, vinegar, salt, and pepper in a large bowl before adding to it your pasta and beans. Sprinkle with feta cheese and fresh mint or dill. This recipe really pops with fresh flavors that your family will always be happy to see on the table!
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Preparation Time: 20 Minutes
Total Time: 25 Minutes
Ingredients:
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
Directions:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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Nutritional Info: per serv (for 4): 151 cal; 12 g fat; 4 g protein; 8 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
this PASTA with CHICKPEAS is the perfect ITALIAN COMFORT FOOD (Pasta e Ceci)
Pasta with Chickpeas or Pasta e Ceci is the perfect Italian comfort food for the dead of winter.
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