Spaghetti with Bean Sauce

Cottage Life Recipe Contest Winner 2004 – Third Prize

By Laurie Lambe Wallace

 

• Serves: Makes about 6 servings
• Course: Lunch

Ingredients

• 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

Preparation

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.