Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans
Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans Recipe - Vegetarian Italian Dish
Vegetarian dietIntroduction
Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans is a delicious and flavorful dish that combines the tanginess of tomatoes, the richness of garlic, the brininess of capers, and the creaminess of cannellini beans. This recipe is perfect for a quick and easy weeknight meal or a special dinner with friends and family.
History
Casarecce pasta is a type of short, twisted pasta that originated in Sicily, Italy. It is known for its unique shape, which is perfect for holding onto sauces and ingredients. The combination of tomatoes, garlic, capers, and cannellini beans is a classic Italian flavor profile that has been enjoyed for generations.
Ingredients
How to prepare
- In a saucepan, sauté garlic in olive oil.
- Add the tinned tomatoes along with half a small bottle of drained capers and let it reduce.
- Once the sauce has reduced, season it with kosher salt.
- Add a can of drained and rinsed cannellini beans along with 0.5 cup of water, and let the sauce reduce again.
- Pour the sauce over casarecce pasta.
Variations
- Add some red pepper flakes for a spicy kick.
- Substitute the cannellini beans with chickpeas or white kidney beans.
- Use fresh tomatoes instead of canned for a lighter, fresher sauce.
Cooking Tips & Tricks
Be sure to slice the garlic thinly to ensure that it cooks evenly and doesn't burn.
- When sautéing the garlic, be careful not to let it brown too much, as it can become bitter.
- Make sure to drain and rinse the cannellini beans before adding them to the sauce to remove any excess salt or starch.
- Adjust the seasoning of the sauce to your taste, adding more salt if needed.
Serving Suggestions
Serve the Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Pair it with a side salad or crusty bread for a complete meal.
Cooking Techniques
Be sure to cook the garlic slowly over low heat to develop its flavor without burning it.
- Allow the sauce to simmer and reduce to concentrate the flavors.
Ingredient Substitutions
Use any short pasta shape in place of casarecce.
- Substitute black olives for capers if desired.
Make Ahead Tips
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.
Presentation Ideas
Garnish the dish with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for a pop of color.
Pairing Recommendations
Pair this dish with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, adding a splash of water if needed to loosen the sauce.
Nutrition Information
Calories per serving
Calories: 300 per serving
Carbohydrates
Carbohydrates: 45g per serving
Fats
Total Fat: 10g per serving
Saturated Fat: 1g per serving
Proteins
Protein: 8g per serving
Vitamins and minerals
Vitamin C: 15% of daily value per serving
Iron: 10% of daily value per serving
Alergens
Contains gluten
Summary
This dish is a good source of carbohydrates, fats, and proteins. It also provides a significant amount of Vitamin C and Iron.
Summary
Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans is a delicious and satisfying dish that is perfect for any occasion. With its bold flavors and simple preparation, this recipe is sure to become a favorite in your household. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. She had just returned from a trip to Italy and was eager to share a new recipe she had learned during her travels.
As soon as Maria started cooking, I could smell the wonderful aroma of garlic and tomatoes filling the air. The sizzle of the pan as she added the capers and cannellini beans made my mouth water in anticipation. I watched in awe as she effortlessly tossed the casarecce pasta with the ingredients, creating a dish that looked both elegant and comforting.
I couldn't wait to taste the final result, and when Maria served me a heaping plate of the pasta, I knew I was in for a treat. The flavors melded together perfectly, with the sweetness of the tomatoes balancing out the salty capers and savory garlic. The cannellini beans added a creamy texture that made each bite satisfying and delicious.
As I savored each mouthful, I couldn't help but ask Maria for the recipe. She laughed and told me that it was a family secret, passed down from generation to generation. But she could see how much I loved it, so she promised to teach me how to make it the next time I visited.
True to her word, Maria invited me back to her kitchen a few weeks later. This time, she had all the ingredients laid out and ready to go. As we cooked together, she shared stories of her grandmother teaching her how to make the dish when she was just a little girl. I listened intently, soaking up every detail and technique she imparted to me.
I learned how to pan-roast the garlic until it was golden and fragrant, adding a depth of flavor to the dish. Maria showed me how to properly cook the tomatoes until they were soft and juicy, releasing their natural sweetness into the sauce. And when it came time to add the capers and cannellini beans, she taught me to be gentle and fold them in with care so as not to break them apart.
By the time we sat down to eat, I felt a sense of accomplishment and pride. The casarecce pasta with tomatoes, pan-roasted garlic, capers, and cannellini beans tasted even better than the first time I tried it. And knowing that I had learned how to make it from someone I admired and respected made the experience all the more special.
From that day on, I made the dish for my family and friends whenever I wanted to share a taste of Italy with them. It became a staple in my repertoire, a go-to recipe that never failed to impress. And each time I cooked it, I thought of Maria and the bond we had formed over a simple plate of pasta.
Years passed, and I continued to hone my skills in the kitchen, trying new recipes and experimenting with different flavors. But no matter how many dishes I learned to make, the casarecce pasta with tomatoes, pan-roasted garlic, capers, and cannellini beans remained a favorite.
It was a reminder of the power of food to bring people together, to create memories and connections that transcended time and distance. And it was a testament to the joy of cooking, of taking simple ingredients and transforming them into something extraordinary.
Now, as I sit in my own kitchen, surrounded by the familiar smells and sounds of a meal in progress, I can't help but smile as I think back to that day with Maria. She may have taught me how to make the recipe, but it was the experience of cooking together and sharing a delicious meal that truly left a lasting impact on me.
And so, as I take a bite of the casarecce pasta with tomatoes, pan-roasted garlic, capers, and cannellini beans, I am filled with gratitude for the lessons learned and the memories made. For in this humble dish lies the heart and soul of my culinary journey, a reminder of the love and passion that I bring to every meal I create.
Categories
| Cannellini Bean Recipes | Caper Recipes | Garlic Recipes | Italian Recipes | Italian Vegetarian | Plum Tomato Recipes |