Ingredients
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12 ounces dry linguine
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28 ounces canned tomatoes or 28 ounces fresh tomatoes
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1 (15 ounce) can great northern beans
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3 tablespoons extra virgin olive oil
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2 -3 cloves garlic
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1/2 cup fresh parsley or 3 tablespoons dried parsley
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1 teaspoon oregano
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1/4 cup green olives or 1/4 cup kalamata olive
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feta or Fontina cheese, as garnish
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salt
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course black pepper
Instructions
- Start water in large pot to boil noodles.
- Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles),blade crush and mince garlic, add when oil is hot.
- Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma.
- Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving.
- When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min).
- Now is a good time to drain noodles if you haven't already.
- Make sure you drain off all excess water, and please don't add oil to noodles.
- Time to add beans and olives to tomatoes, cook 1 minute.
- Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste.
- If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.