Tuesdays and Thursdays have become pleasantly hectic lately. Laith has joined a football club and these are the days he’s out practising. Of course, practice is right around dinner time so I have to make dinner before I head out. There was one day when I didn’t and ended up frantically chopping and frying and we ate dinner at almost 9pm! Never again. These are the days where I am looking for very easy dinners to throw together, that taste good, where I don’t have to run out to buy an ingredient, and the children will actually eat. Pasta is a lifesaver when it comes to hurried meals. So, here’s my hurried pasta dish I improvised yesterday, it came out really well and I will probably make it again, one Tuesday or Thursday.
The quantities are not set in stone. Use as little or as much of an ingredient that you like. I added some olives to get a bright, briny flavour and I wished I had some capers. Capers will go well with this creamy, bean sauce. I also finished it off with some fresh lemon juice to brighten up the earthy, bean flavour.
Pasta with Cannellini Bean Sauce
1lb/454g pasta, any short tube like (penne, mostaccioli)
2 15.5oz/439g tins white cannellini beans, drained and rinsed
1 red bell pepper, roasted and peeled or use jarred
3 cloves garlic, roughly chopped
1/4 cup/60mL extra virgin olive oil
1/4 cup basil leaves or parsley
1 cup mixed olives, pitted and chopped
1/4 cup Parmesan cheese
1/4-1/2 cup water from the boiled pasta to thin out sauce
salt and pepper
squeeze of lemon
Boil the pasta as directed on the package.
While the pasta is boiling, make the sauce in a blender.
In the blender jar, put in one tin of beans, half of the roasted pepper, 1/4 cup of the olives, 1/2 basil leaves, the garlic cloves and 1/4 cup olive oil.
Thin out with a little of the pasta water, adding a little at a time to a consistency of your liking.
Once the pasta is cooked, drain and return to the pan,
Add the sauce and the remaining tin of beans, olives, peppers, basil leaves and cheese.
Warm through and check for salt and pepper.
Squeeze some lemon before serving.
Serve with a green salad and you have a quick meal which is much healthier than driving through a takeout window (though I am quite sure Laith wouldn’t totally object to that either)
Hope you are all having a great week. I am excited because tonight my hubby and I are off to see the new Pompeii exhibit at the Denver Museum of Nature and Science, after hours no less.
I have always been fascinated by Pompeii and look forward to visiting the real Pompeii one day. In the meantime I will console myself with a museum tour.