• 23's Top 50 Recipes - 16

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:49:01 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted White Bean & Tomato Pasta
    Categories: Beans, Vegetables, Herbs, Cheese, Pasta
    Yield: 5 servings

    Salt & black pepper
    3/4 c + 2 tb extra-virgin olive
    - oil
    1 lg Shallot; fine minced
    2 tb Tomato paste
    5 cl Garlic; thin sliced
    1/2 ts Fine chopped fresh rosemary
    1/4 ts Dried rosemary
    1/2 ts Red-pepper flakes
    1/2 ts Granulated sugar
    16 oz Cherry tomatoes; halved
    15 oz Can small white beans;
    - rinsed
    1 lb Orecchiette
    Fresh grated Parmesan or
    - pecorino; to serve

    Set the oven @ 375ºF/190ºC.

    Bring a large pot of salted water to a boil over high.

    In a small bowl, stir together ¼ cup olive oil with the
    shallot, tomato paste, garlic, rosemary, red-pepper
    flakes and sugar. On a large baking sheet, toss the
    tomatoes with the dressing; season generously with salt
    and pepper, then spread in an even layer.

    On a second baking sheet, toss the beans with 2
    tablespoons olive oil; season generously with salt and

    Roast the tomatoes and beans, stirring halfway through,
    until tomatoes slump and beans crisp, about 25 minutes.

    While the tomatoes and beans roast, cook the pasta until
    al dente. Reserve 1 cup pasta cooking water then drain

    Transfer the beans and tomatoes to the pot. Add ¼ cup
    pasta cooking water to the sheet pan from the tomatoes
    and use a flexible spatula to scrape the browned bits
    from the bottom of the sheet pan; transfer to the pot,
    then repeat with another ¼ cup pasta cooking water. (One
    thing they’ll teach you in French culinary school:
    Never, ever discard the sucs, those browned bits at the
    bottom of the pan that carry deep flavor.)

    Add the pasta and the remaining 1/2 cup olive oil to the
    pot; stir vigorously until saucy. Season generously with
    salt and pepper, then add extra pasta water as needed to
    moisten until glossy. Divide among wide, shallow bowls
    and top with grated cheese, if desired.

    By: Alexa Weibel

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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