Spaghetti with Bean Sauce


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Spaghetti with Bean Sauce


Cottage Life Recipe Contest Winner 2004 – Third Prize

By Laurie Lambe Wallace


  • Serves: Makes about 6 servings
  • Course: Lunch


  • 1 can (28 oz/796 ml) seasoned stewed tomatoes
  • 1 can ((19 oz/540 ml) Romano beans, undrained
  • ¼ cup  hot pickled banana pepper rings
  • 2-3 tbsp (60 ml) olive oil
  • ½ cup (30-45 ml) chopped onion
  • ½ cup (125 ml) sweet red pepper, thinly sliced
  • 2 cloves (125 ml) garlic, minced
  • ¼-½ cup (60-125 ml) mixed fresh herbs, chopped (basil, oregano, thyme, rosemary)
  • salt and pepper to taste
  • cooked spaghetti noodles
  • Parmesan cheese, grated


  1. Combine tomatoes, beans, and hot peppers in large saucepan. Bring to a boil, then simmer until beans are soft and mixture thickens, about 15 minutes.
  2. Sauté onion, red pepper, and garlic in oil until tender. Add to tomato mixture. Simmer 20-30 minutes, until desired consistency. Add fresh herb mixture 5 minutes before serving.
  3. Serve over hot spaghetti. Sprinkle with Parmesan cheese.
  4. Tips
  5. Substitute your favourite pasta; penne and fusilli work well.

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