Orecchiette With White Beans and Roasted Tomatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A delicious combination of pasta, beans and tomatoes created by Michael Chiarello. My version saves time by using canned beans. Please note that I have added the standing time at the end into the cooking time. Ingredients:
1 (19 ounce) can white kidney beans |
1 1/4 cups extra virgin olive oil |
12 garlic cloves, peeled and lightly crushed |
3/4 cup tomato puree |
1 cup cherry tomatoes, halved |
1 tablespoon fresh thyme leave, chopped |
1 tablespoon fresh parsley leaves, chopped |
1/4 teaspoon crushed red pepper flakes |
salt and pepper |
8 cups orecchiette, cooked |
Directions:
1. Preheat the oven to 300 degrees F.
2. In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
3. Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
4. Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
5. Season with salt and pepper to taste.
6. Bake, uncovered, for 30 minutes.
7. Remove from the oven and let rest for 15 to 20 minutes.
8. Adjust the seasoning and serve over the orecchiette.
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