| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Red onion; very finely chopped |
| 1 |
|
Red bell pepper; cut into 1/4-inch |
|
|
; dice |
| 1 |
c |
Cooked white beans |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Finely chopped flat-leaf parsley |
| 1/2 |
ts |
Hot pepper flakes |
|
|
Salt and freshly ground black pepper |
| 8 |
oz |
Spaghetti; up to 10 |
|
|
Freshly grated Parmigiano-Reggiano for |
|
|
; serving |
INSTRUCTIONS
Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the
garlic, onion, bell pepper and cook over medium heat until soft, not brown,
about 4 minutes.
Stir in the white beans and cook for 1 minute. Add the vegetable stock,
half the parsley, the pepper flakes, and salt and pepper to taste. The
sauce should be highly seasoned. Simmer until the beans are quite soft.
Coarsely mash half the beans with a fork.
Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water
until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to
a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and
mix well. Sprinkle the spaghetti with the remaining parsley and serve at
once with freshly grated cheese on top.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9272
Converted by MM_Buster v2.0l.
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