1 small onion, chopped
3 cloves garlic, minced
2 teaspoons dried basil
Pinch of red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth or water with vegetable flavored bouillon
1 small can of tomato sauce or 1/2 a large can of crushed tomatoes (freeze the other half)
1 cup brown rice ditallini or elbow pasta
1 (15 ounce) can cannellini beans, with liquid
1. In a large saucepan over medium heat, saute onion, garlic, basil, red pepper
and salt until onion is translucent. Stir in chicken broth or water and bouillon, and tomato
sauce or crushed tomatoes, and simmer on low for 5 – 10 minutes.
2. Add pasta and drained/rinsed beans and cook on medium heat about 6 minutes then let
rest about 5 minutes.
3. Serve with grated Parmesan cheese and or minced fresh parsley
This is an adaptation to save time on a busy night. Usually you boil your pasta and saute your onion and garlic in a seperate pan, strain your pasta, reserving some of the pasta water and then adding the two together. However, when I discovered that I didn’t need to do that step and it could become a one pot meal, I was a happy camper.
Not sure if my amazing Italian cooking grandma would approve but it was pretty delicious and turned out to be a real time saver. She may not approve of the brown rice pasta either, but it is more of a complex carb than regular pasta and it is gluten free!