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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Hearty vegetarian/vegan sauce has wonderful blend whether you use fresh or dry/canned ingredients. This adaptability makes for nice summer garden or winter canned applications with respect to ingredients on hand. For vegan, leave off cheese and add salt. Even college kids can cook this! Ingredients:
12 ounces dry linguine |
28 ounces canned tomatoes or 28 ounces fresh tomatoes |
1 (15 ounce) can great northern beans |
3 tablespoons extra virgin olive oil |
2 -3 cloves garlic |
1/2 cup fresh parsley or 3 tablespoons dried parsley |
1 teaspoon oregano |
1/4 cup green olives or 1/4 cup kalamata olive |
feta or fontina cheese, as garnish (optional) |
salt |
course black pepper |
Directions:
1. Start water in large pot to boil noodles.
2. Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles),blade crush and mince garlic, add when oil is hot.
3. Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma.
4. Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving.
5. When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min).
6. Now is a good time to drain noodles if you haven't already.
7. Make sure you drain off all excess water, and please don't add oil to noodles.
8. Time to add beans and olives to tomatoes, cook 1 minute.
9. Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste.
10. If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.
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