Pasta and white beans with sizzling garlic-rosemary oil from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Rutabaga on September 25, 2016

    This is a good basic pasta dish to serve a group, or just to turn to when you need a pantry-based meal. The sofrito lends the sauce richness and depth, but I would use at least three tablespoons of tomato paste, possibly four. Since I have no food processor, I chopped the veg on low speed in the Vitamix, which worked very well for this task. The rosemary garlic oil really gives the dish its pizazz, but if you aren't able to make it, you could top the dish with fresh grated parmesan and a sprinkling of red pepper flakes instead. While it went over well with the adults, unfortunately my five-year-old was not a fan.

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