Pasta with garlic and beans - a Tasty Thursday post

I don't know about you, but I've got a lot of cookbooks. I use them for inspiration, guidance. Sometimes I even make a full recipe from one.

Mostly, though, I look at what I've got on hand, decide what I'm in the mood for, and start cooking.

This is a family favorite, made easily from always-on-hand ingredients. It's endlessly customizable. (Add tomatoes. Throw in shrimp or chicken or tofu. Add more veggies. Add a dash or splash of wine. Try it with rosemary or a handful of fresh basil. You get the idea.)

Basically, it's recipe perfection. Confidence in a pot. Let's roll.

PASTA WITH GARLIC AND BEANS

  • 10-12 cloves of garlic
  • 3 TBS olive oil
  • 1-2 tsp dried oregano
  • 1-2 dashes worcestershire sauce (optional)
  • 1 can (2 cups) stock 
  • 2 cans pinto beans (or 4 cups dried beans that you've soaked and cooked)
  • 1 lb penne pasta
  1. Put a large pot of water on to boil
  2. Peel garlic and mince/press it
  3. Heat olive oil in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Don't let it brown or burn!
  4. Stir in oregano, then add the worcestershire sauce and the stock.
  5. Let simmer for 10-15 minutes.
  6. When the water comes to a boil, cook pasta according to package directions. Drain.
  7. Pour sauce over pasta and stir to combine. 

This is good hot, cold, or in between. Yum!

Nica WatersComment