Capellini with White Beans, Basil and Exploding Tomatoes
This was our dinner and it was so delicious. When you bite into the (cooled off!) whole cherry tomatoes, the flavors explode in your mouth. Yum!! Be careful to let them cool down before you explode them or you risk burning the hell out of your mouth. Please. Do not burn Your Self. Thank you.
Here’s how to make this easy and inexpensive dinner:
In a skillet, sauté one small chopped onion with 2 diced carrots and 1 celery stalk. Season with salt and pepper. Add 3 cloves crushed and chopped garlic, sauté another minute and then add 1 large can of blended whole peeled tomatoes and 1 can of rinsed and drained canelli or white beans. Season with celery salt and pepper, a big pinch of dried, basil, 1/2 tsp sugar, and a shake of red pepper flakes.
Let the sauce bubble and simmer while you cook your favorite pasta according to package directions, we used capellini.
Add 10 or 15 whole cherry tomatoes to the sauce when the pasta is almost cooked. I used gold grape tomatoes. Let them heat up in the sauce but turn the heat off before they start to break apart. Let the sauce cool down a bit before serving.
Serve the white bean sauce over the noodles with lots of grated parmesan, chopped fresh basil and more red pepper flakes to taste. Yum!