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Nutrition Facts
Serving Size 1 (358g) Recipe makes 4 servings
Calories 374
Calories from Fat 199		(53%)
Amount Per Serving		%DV
	Total Fat 22.2g	34%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 867mg		36%
Potassium 879mg		25%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 8.9g	35%
	Sugars 9.2g
Protein 14.1g		28%
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White Bean Tomato Sauce for Pasta

Recipe #132806 | 20 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Kay-t
Aug 8, 2005

A hearty sauce to serve over pasta. A perennial easy favorite of mine, and a great way to add protein to pasta meals. This comes from the Vegetarian Express Lane Cookbook by Sarah Fritschner. I typically make this w/o olives and parsley, but have tried it with up to a 1/4 cup parsley with delicious results. Can be vegan if cheese is omitted.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup olive oil
4 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1/2 cup fresh parsley, chopped (optional)
1 teaspoon dried oregano
1 (15 ounce) can great northern beans or other white beans
1/4 cup black olives (optional)
1 cup feta cheese, crumbled

Directions

1
Heat oil in a wide skillet over medium-high heat.
2
Add garlic and cook for 1 minute or until aromatic.
3
Add tomatoes, parsley (optional) and oregano. Simmer at least 10 minutes, or until mixture has thickened considerably. The longer the simmer the better the taste.
4
Add white beans and olives (optional) and cook, stirring, to heat through.
5
Serve sauce over pasta and top with feta cheese.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook
Preparation > Inexpensive
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Shana C

On Nov 11, 2006

VERY easy and quite good! I served it on cheese ravioli, so the feta did not add anything. I crushed the garlic instead of mincing it so that the garlic flavor was milder and the preparation was quicker.

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From: jennifer in new jersey

On Jun 27, 2006

i knew this dish would be good from the ingredients but i was pleasantly surprised at the end result. this sauce had a very deep and rich yet simple flavor to it. it tasted very authentic to something that my grandmother from italy would make. i didnt use feta but did add just a few anchovies and i let it simmer for half the day on the lowest setting. it was very good and better yet; very simple to make. thanks for the delicious, nutritious and easy recipe.

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