Tuscan beans and tomatoes

Pat Bubb

By
@patbubb

While staying in Tuscany we had this as a side dish. This is as close as I can come to the original. We have it as a main dish with spaghetti squash. You could also use pasta...I would suggest penne or another sturdy pasta.


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Comments:

Serves:

2 with leftovers

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 medium
spaghetti squash
2 Tbsp
olive oil, extra virgin
1 medium
onion, vidalia, peeled and chopped
2 clove
garlic, peeled and chopped
1 3/4 c
prepared tomato sauce (i use classico spicy pepper sauce)
2 tsp
dried basil
1 sprig(s)
fresh rosemary (2-3 inches)
1 can(s)
cannellini beans (15.5 ozs), drained & rinsed
salt & pepper to taste
grated romano for garnish
1 pinch
oregano, dried

Directions Step-By-Step

1
Rinse and dry the spaghetti squash. Poke several holes on all sides. Place in the microwave on a folded paper towel to absorb excess moisture. Microwave on high until it gives when you press on the outside shell. Set aside to cool.
2
Heat olive oil in a large nonstick saute pan. Add onions and cook over medium heat until translucent, stirring constantly. Add garlic and stir until fragrant - about a minute. Stir in beans and tomato sauce. When combined, stir in seasonings. Lower heat and simmer for about 20 minutes to blend the flavors. Note: if you want a less dense mixture, just add more sauce until you like the consistency. Be sure to remove the rosemary sprig before serving!
3
Cut the squash open and remove seeds. Use tongs to pull out the spaghetti-like threads of squash. Put a portion in each serving bowl. Spoon the beans and tomato mixture over the squash. Garnish with lots of grated romano. Serve with a salad to complete the meal.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat