Ever notice how it feels like there is just not enough time in the day during the holiday season? I know I do. I am happy to report that I am just about done with shopping, but I have grocery shopping to do, TONS of baking to do, a holiday party, and some family get-togethers from now through this weekend. Anyway, it's times like this when a stocked pantry comes in really handy. Pasta of a few different shapes and sizes is always in my house.
Combined with other pantry staples like canned tomatoes, dried herbs, and beans (and served with a crunchy salad, of course) you have a meal. It's important to be nourished when you are super busy, and there isn't a much more comforting thing than a big pot of marinara sauce on the stove.
Rigatoni with Marinara and Cannellini Beans
-1 lb rigatoni
-1 onion, small diced
-6 cloves garlic, minced
-2 tsp crushed red pepper
-1 tbsp tomato paste
-1 28 oz can crushed tomatoes (I'm loving the Jersey Fresh brand! These come from 6 New Jersey farms and are processed in NJ as well)
-1 8 oz can tomato sauce
-salt and pepper
-1 tsp dried thyme
-1 tbsp dried basil
-1/2 tsp dried oregano
-1 15 oz can cannellini beans, rinsed and drained
-2 tbsp parsley, chopped
-Put a large pot over medium heat and coat with olive oil. Add the onion and cook for about 5 minutes, until it starts getting tender.
-Add the garlic and crushed red pepper to the pot. Cook for 2-3 minutes until the garlic is fragrant.
-Add the tomato paste to the pot and cook, stirring, for a minute. Add the crushed tomatoes and the tomato sauce and stir to combine.
-Season the sauce with salt and pepper and add the dried herbs.
-Cook over medium-low for about 20 minutes, stirring occasionally. About halfway through the cooking, add the beans to the sauce.
-While the sauce cooks, cook the pasta in well salted water until al dente.
-Drain the pasta and add to the sauce, along with the parsley. Stir gently to coat completely, then serve with a salad.