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tuscan beans and tomatoes

(1 rating)
patbubb avatar
Recipe by
Pat Bubb
@patbubb
Monroe Township, NJ

While staying in Tuscany we had this as a side dish. This is as close as I can come to the original. We have it as a main dish with spaghetti squash. You could also use pasta...I would suggest penne or another sturdy pasta.

(1 rating)
yield 2 with leftovers
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For tuscan beans and tomatoes

  • 1 md
    spaghetti squash
  • 2 Tbsp
    olive oil, extra virgin
  • 1 md
    onion, vidalia, peeled and chopped
  • 2 clove
    garlic, peeled and chopped
  • 1 3/4 c
    prepared tomato sauce (i use classico spicy pepper sauce)
  • 2 tsp
    dried basil
  • 1 sprig
    fresh rosemary (2-3 inches)
  • 1 can
    cannellini beans (15.5 ozs), drained & rinsed
  • salt & pepper to taste
  • grated romano for garnish
  • 1 pinch
    oregano, dried

How To Make tuscan beans and tomatoes

  • 1
    Rinse and dry the spaghetti squash. Poke several holes on all sides. Place in the microwave on a folded paper towel to absorb excess moisture. Microwave on high until it gives when you press on the outside shell. Set aside to cool.
  • 2
    Heat olive oil in a large nonstick saute pan. Add onions and cook over medium heat until translucent, stirring constantly. Add garlic and stir until fragrant - about a minute. Stir in beans and tomato sauce. When combined, stir in seasonings. Lower heat and simmer for about 20 minutes to blend the flavors. Note: if you want a less dense mixture, just add more sauce until you like the consistency. Be sure to remove the rosemary sprig before serving!
  • 3
    Cut the squash open and remove seeds. Use tongs to pull out the spaghetti-like threads of squash. Put a portion in each serving bowl. Spoon the beans and tomato mixture over the squash. Garnish with lots of grated romano. Serve with a salad to complete the meal.
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