The Sensitive Kitchen

Tuesday, July 11, 2006

Quick Tuscan Pasta with Beans

Tuscans are called mangiafagioli, "bean eaters," by other Italians. So I suppose I'll call this Tuscan pasta. I could, of course, just as easily call it "Can't Be Bothered to Do More Than Boil Water and Open a Can to Feed My Child pasta." But that doesn't have as nice a ring.

1 1/2 cups dry whole wheat fusilli
1 can Trader Joe's Tuscan Bean Medley, undrained
3 Tbsp finely chopped basil
2 ounces grated pecorino romano or crumbled feta cheese (optional, but tasty)

Cook fusilli in salted boiling water until just under al dente. Drain water and return to pan with undrained can of beans. Cover and cook a few more minutes, then uncover and stir briskly over heat to evaporate some water. Stir in basil and cheese, if using. Plop onto plates and devour. Serves 2 adults and one hungry preschooler.


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