Monday, February 4th, 2013

Ok, folks.  I know.  This is a dog blog.  But I've been cooking lately - what can I say I've been inspired.  This recipe is not easy, but so, so worth it (especially if you really love garlic, which I do).  We didn't add the sharp Asiago because I forgot to get it at the store, but it would have made such a difference - the saltiness would have paired perfectly.  It was a perfect hearty winter night's meal.  The beans add so much heartiness that you really don't need as much pasta - which is a good thing - less carbs. 

By the way, let me go ahead and recommend both of the things I posted yesterday.  The soup may be the absolute most ridiculously wonderful thing I've ever made.  It's incredible.  And I KNOW soup.  Of all the things I make - I make SOUP.  Sarah tasted it tonight and what she said sounds kind of "foodie" but it's true - it's just got dimension.  A lot of dimension.  

Vegetarian Recipe #6 - Pasta & White Beans with Garlic Rosemary Olive Oil

2 smallish carrots or 1 big carrot - peeled and chopped big
1 celery stalk - chopped
6 cloves of garlic - leave em' whole
1 small onion - chopped
1/4 cup olive oil
3 cups water
3 tablespoons tomato paste
1/2 cup chopped flat leaf parsley
1 14oz can white beans - I used Navy beans
1 tablespoon finely minced rosemary
1lb pasta - your choice
pinch red pepper flakes
salt/pepper to taste

Combine the carrots, celery, onion, garlic, parsley, and red pepper flakes and pulse in the food processor until it's not quite pureed but finely chopped up. 

Add 1/4 cup olive oil into a large sauté pan or wok.  Heat up the oil then add your vegetables from the food processor.  Cook for about 8 minutes until some of the moisture has evaporated and the vegetables have taken some color.

Add the tomato paste and a cup of water and cook about 10 minutes until almost all of the water is absorbed.  Then add the can of beans (that had been drained and washed) and 1.5 cups of water.  Simmer about 15 minutes and add salt & pepper to taste. 

Just when the sauce is about done, take 1 cup and puree in the food processor - this thickens the sauce dramatically. 

Add your pasta (cooked al dente), and stir into your sauce.  Serve hot and garnish with a little of the minced rosemary and sharp asiago cheese. 

I adapted this recipe from the Wizard of Cooking Deb Perelman over at The Smitten Kitchen

You can check out her version of the recipe here:
http://smittenkitchen.com/blog/2013/01/pasta-and-white-beans-with-garlic-rosemary-oil/