PASTA ALLA RUSTICA
By Dglmedia
Makes: 5 servings
Preparation time: 15 minutes
Cooking time: less than 10 minutes, plus pasta
Rate this recipe
0/5
(0 Votes)
Ingredients
- 12 ounces orecchiette (tiny disc-shaped) pasta
- 1 tablespoon olive oil
- 3 large, thinly sliced cloves garlic
- 1 (15-ounce) can undrained cannellini beans
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup chopped flatleaf parsley, divided
- 1/2 cup diced roasted red pepper
- Freshly ground black pepper to taste
- 1/4 cup freshly grated Romano cheese
Details
Preparation
Step 1
Cook pasta according to directions. Meanwhile, heat oil in a large, deep skillet on medium. Add garlic; cook 1 minute or until golden. Immediately add beans and liquid, olives and 1/2 the parsley and all the roasted pepper. Stir to mix, then cook for 5 minutes, or until hot. Transfer 1/2 cup cooking water from pot to skillet. Drain pasta; add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl; sprinkle with cheese. (Adapted from Woman's Day magazine.)
You'll also love
- Stuffed Cabbage 0/5 (0 Votes)
- Battered Deep Fried Corn on The Cob 0/5 (0 Votes)
- Mamma Mia's Macaroni Salad 0/5 (0 Votes)
Review this recipe