Bow ties with white beans, arugula and sun-dried tomatoes
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Bow ties with white beans, arugula and sun-dried tomatoes
  Beans    Tomatoes    Pasta  
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36992. Report a problem with this recipe.
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      Title: Bow ties with white beans, arugula and sun-dried tomatoes
 Categories: Italian/tus, Main dishes, Pasta
      Yield: 4 Servings
 
    1/4 lb Dried cannellini or Great
           Northern beans  -- about 1/2
           Cup
      3    Cloves garlic, 1 left whole,
      2    Minced
      1 ts Dried thyme
      2    Bay leaves
  1 1/2 ts Salt
      3 tb Olive oil
      1    Onion -- chopped
      2    Sun-dried tomatoes --
           Chopped
    1/4 ts Red pepper flakes
    3/4 lb Bow ties
    3/4 lb Arugula, stems removed --
           Chopped
    1/4 c  Grated Parmesan cheese
      1 tb Red-wine vinegar
 
  In a medium saucepan, soak the beans overnight in plenty of water.  Or
  cover the beans with water. Bring to a boil. Remove the pan from the
  heat and let the beans soak for 1 hour.
  
  Drain the beans.  Return them to the saucepan and add cold water to
  cover by 2 inches. Add the whole garlic clove, the thyme and bay
  leaves. Simmer the beans, partially covered, until almost tender,
  about 1 hour. Add 1/2 teaspoon of the salt and cook the beans until
  tender, about 15 minutes longer. Drain. Discard the garlic clove and
  bay leaves.
  
  In a large frying pan, heat the oil over moderately low heat. Add the
  minced garlic and the onion and cook, stirring occasionally, until the
  onion is translucent, about 5 minutes. Add the beans, sun-dried
  tomatoes, red-pepper flakes and the remaining 1 teaspoon salt. Cook
  until the beans and tomatoes are heated through, about 2 minutes.
  
  In a large pot of boiling, salted water, cook the bow ties until just
  done, about 15 minutes.  Reserve about 2 tablespoons of the pasta
  water. Drain the bow ties and return them to the hot pot. Add the
  bean mixture, pasta water, arugula, Parmesan and vinegar and toss.
  
  Beans and Salt: Salt and acidic ingredients, such as tomatos and
  vinegar, make it difficult for dried beans to absorb liquid.  This
  means that dried beans must always be cooked until soft in unseasoned
  water.  Otherwise, they remain tough. But don't forget the salt
  completely. When the beans are almost done, season them for optimum
  flavor.
  




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Recipe ID 36992 (Apr 03, 2005)

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