Gary loves white beans, they are one of his favorite additions to soups, salads, pastas, veggies….if white beans can be added he will often try to include them. We had quite a weekend, between a happy (but slow…) SMU win Saturday, a happy (but hot) Ranger game with friends Sunday, and a week of remembrance filled with many tears and somber moments remembering 9/11, I wanted to give Gary a wholesome, quiet dinner of things he loves, because I love him, as we watched the Sunday Night Football Cowboy game.
Though dried pasta works well in this dish, the fresh pasta has a different texture and slightly different flavor adding to the richness of this simple, hearty dish. Add in a bit of left over red wine from the night before, a few veggies and you have a great, high protein/low fat dinner.
Fresh Pasta with Red Wine and White Beans
2 tablespoons grapeseed oil
1 small yellow onion – chopped
1 zucchini – chopped
1/2 yellow pepper – chopped
2 cloves garlic – minced
5 oz chopped mushrooms – your favorite
2 tablespoons capers, rinsed
1 can diced tomatoes
1 can white Northern beans – drained and rinsed well
1 teaspoon red pepper flakes
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning
1 tablespoon anchovy paste
1/2 cup red wine
6 or 7 sun-dried tomatoes – chopped
8 oz fresh pasta – whatever style you like, we used linguine. A flavored pasta, like tomato basil, roasted garlic or spinach would also be great in this.
2 tablespoons fresh basil – chopped
1 tablespoon fresh parsley – chopped
Fresh cracked pepper and salt
Shaved Parmesan cheese, for garnish
Bring a medium size stock pot filled with salted water to a boil. Meanwhile heat the oil over medium heat in a large saute pan. Add the onion, zucchini and garlic. Saute for about 5 minutes until just getting tender. Add the mushrooms, yellow pepper, Italian seasoning, a good few cracks of pepper and red pepper flakes and continue to cook for 2 minutes. (Do not add salt until after you have added capers and anchovy paste and then adjust to your taste…both are very salty.) Add the tomatoes w/ the juice from the can, with the Worcestershire, red wine and anchovy paste. Cook bringing the flavors together for about 5 minutes. Add capers, beans, sun-dried tomatoes and fresh herbs. Cook together for about 3 minutes, then adjust the seasoning. Meanwhile, once the water is boiling, drop the pasta into the water with a bit of oil (to keep it from sticking together.) Cook the pasta for 3-5 minutes, until just tender. Drain the pasta reserving a bit of cooking water (about a cup) and drop the pasta into the sauce. Cook together for a few minutes, finishing the pasta’s cooking and marrying the flavors. Scoop into pasta serving bowls and garnish generously with Parmesan cheese.