Cannelini bean tomato sauce with gluten-free pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans of tomatoes (plain, home or store-bought)1 cup Crimini mushrooms, sliced1 can cannelini beans (white kidney), drained1/2 cup red onion, thinly sliced2-3 shallots, thinly sliced3-4 garlic cloves, minced1/4 cup black kalamata olives (or green), sliced8-10 cherry tomatoes, cut in half3 Tbsp fresh basil + 2 tsp dried1 tsp fennel (seed or ground)1 Tbsp capers, drained1-2 tsp kosher salt2 Tbsp olive oil1 package pasta, cooked
Makes 8 servings of pasta and sauce.
Heat water to cook pasta. Heat oil in a sautee pan and add salt, shallots, and onions until softening. Add garlic and stir. Add mushrooms, fresh tomatoes, fennel, and basil and stir. Let cook for 2-3 minutes. Add canned beans, canned tomatoes, olives, and capers. Cover and bring to a low boil. Turn down and let simmer. If you can cook it longer than 15 minutes, all the better!
Serve about 2/3 cup sauce on 2/3 cup cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user CHESTERRANT.
Heat water to cook pasta. Heat oil in a sautee pan and add salt, shallots, and onions until softening. Add garlic and stir. Add mushrooms, fresh tomatoes, fennel, and basil and stir. Let cook for 2-3 minutes. Add canned beans, canned tomatoes, olives, and capers. Cover and bring to a low boil. Turn down and let simmer. If you can cook it longer than 15 minutes, all the better!
Serve about 2/3 cup sauce on 2/3 cup cooked pasta.
Number of Servings: 8
Recipe submitted by SparkPeople user CHESTERRANT.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 840.5 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 3.4 g
- Protein: 5.2 g
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