3 cloves garlic, minced
1 onion, chopped
1 carrot, finely chopped
2 teaspoons dried basil
1 teaspoon dried oregano
4 tablespoons olive oil
1/2 a cup red wine
1 (14.5 ounce) can whole peeled tomatoes
2 cups cooked cannellini beans, drained and rinsed
1 package Fusilli pasta.
2 tablespoons butter
2 tablespoons roughly chopped fresh Italian parsley
1/4 cup grated Parmesan cheese
10 basil leaves chiffonade
salt and pepper to taste
Heat olive oil in large sauce pot
Saute, onion, carrot, and garlic for 5 minutes or until onions are translucent. Deglaze with red wine.
Add tomatoes, cannellini beans and simmer slowly for 45 minutes, stirring occasionally. Check seasoning for salt and pepper and make adjustments as needed.
Cook pasta and finish with butter, add parsley and incorporate.
Check sauce for seasoning, make adjustments if needed.
To finish place hot pasta on plate, cover with sauce, garnish with basil and parmesan cheese.
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