Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. olive oil | ||
| ¼ tsp. hot pepper flakes | ||
| 1 clove(s) garlic, finely chopped | ||
| ½ medium red onion, finely chopped | ||
| ¼ red bell pepper, finely chopped | ||
| 1 celery, finely chopped | ||
| 1 plum tomato, finely chopped, with juices | ||
| ½ c. canned white beans (such as navy or great northern), reserving liquid | ||
| ½ c. vegetable stock or reserved bean liquid from can | ||
| 2 tbsp. finely chopped flat-leaf parsley, divided | ||
| salt and freshly ground black pepper, to taste | ||
| 3 qt. water | ||
| 3 oz. dry spaghetti | ||
| 2 tbsp. grated Parmesan cheese |
Directions
- Heat olive oil in a nonstick frying pan. Add hot pepper flakes, garlic, red onion, red bell pepper and celery. Cook over medium heat until lightly browned.
- Increase the heat to high. Stir in tomato, white beans and black pepper. Cook for 1 minute.
- Add stock or bean liquid and half the parsley. Mash some of the beans with the back of a fork to help thicken the sauce. Boil sauce until thick and richly flavored, about 2 minutes.
- Season to taste with salt and additional freshly ground black pepper.
- While the sauce is cooking, bring 3 quarts of water to a boil in a large pot. Add the spaghetti and pinch of salt, and cook for about 8 minutes. Drain.
- Transfer spaghetti to a shallow bowl. Spoon sauce on top. Sprinkle with Parmesan cheese and remaining parsley. Serve at once.
- To prepare a quick bean salad for the following day, mix an additional 1/4 teaspoon hot pepper flakes, 1 finely chopped garlic clove, the other half of the medium red onion (chopped), an additional 1/4 of the red bell pepper (chopped), 1 finely chopped rib of celery and 2 more tablespoons chopped parsley. Stir into the remaining white beans. Flavor with olive oil, vinegar, salt and pepper. Cover and refrigerate until the next day for use as a bean salad.
Recipe Source:
Delightful Dishes for One.