Back from a lovely 4 weeks in Vegas with my family and friends. It was so nice to be able to go out to eat at fun restaurants. I devoured tons of sushi. Did a bit of cooking, but not much. But, I did buy some great items to bring back with me for cooking. One big one was quinoa and quinoa pasta. (I also brought back panko bread crumbs, some hot sauces, saffron, and wild rice) So, now I'm back here in Saudi and my cooking cap is on and raring to go!
I couldn't wait to cook up the quinoa pasta and I wanted to find a nice sauce to go with it. This was just perfect. I amped up the protein even more by adding cannellini beans.
An incredibly simple sauce with monster flavor. The hubby likened it a bit to vodka sauce...minus the vodka and cream.
Leftovers were great too! Happy cooking!
Recipe adapted from Epicurious
Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 ounce can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 ounces quinoa pasta
1 can cannellini beans, drained and rinsed
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino
Directions:
Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
I couldn't wait to cook up the quinoa pasta and I wanted to find a nice sauce to go with it. This was just perfect. I amped up the protein even more by adding cannellini beans.
An incredibly simple sauce with monster flavor. The hubby likened it a bit to vodka sauce...minus the vodka and cream.
Leftovers were great too! Happy cooking!
Recipe adapted from Epicurious
Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 ounce can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 ounces quinoa pasta
1 can cannellini beans, drained and rinsed
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino
Directions:
Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add beans and toss to coat, next add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
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