Often called "pasta vazool," this is a great Italian staple that can be made either as a soup, or as a sauce for pasta. I have a slightly unconventional recipe that I've developed -- I hope you like it!
3 cloves of garlic, minced
1/2 red onion, diced
2 tablespoons extra virgin olive oil
1 cup of dry white wine
1 can of cannellini beans (white kidney beans)
1 can of artichoke hearts (quartered)
1 teaspoon salt
1 teaspoon fresh cracked black pepper
1 tablespoon dried oregano
2 tablespoons balsamic vinegar
Start making the sauce only after your pasta is boiling away, as it's not something that should cook very long.
Saute the onions and garlic in olive oil for 2-3 minutes and turn the heat up high for a few seconds -- just as the onions and garlic begin to get the faintest bit brown, add the white wine and get it up to a quick bubble to burn off the alcohol. Let it cook for about a minute and then add the rest of the ingredients. As soon as you have the sauce stirred together, add the pasta and toss it all together, continuing to cook for another minute or so. (You should drain your pasta at least 1 minute before the recommended time for al dente pasta, as this process will finish the cooking process).
Serve with grated cheese and enjoy!
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