| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bean-, Ml |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried porcini mushrooms; soaked in: |
| 1 |
c |
Water until soft |
| 12 |
oz |
Linguini |
|
|
Olive oil |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Plum tomatoes; drained and chopped |
| 16 |
oz |
Canned white cannellini beans, drained and rinsed |
|
|
Salt and fresh ground black pepper |
INSTRUCTIONS
Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid
to remove any grit and reserve for later.
Bring salted water to a boil for the pasta. Add the pasta to boiling water
and cook for 10 minutes or until al dente.
Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute
a few seconds until aromatic, add chopped porcini mushrooms, reserved
soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
Add cannellini beans, simmer for 5 to 10 minutes until heated through and
have absorbed some of the flavor of the other ingredients. Season to taste
with salt and pepper; if sauce is too thick, add some water to thin; if too
thin, simmer down until properly thickened. Drain pasta, transfer to
serving bowl and spoon sauce over pasta.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6632 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”