WHOLE WHEAT PASTA WITH TOMATO SAUCE AND WHITE BEANS
3 TO 4 SERVINGS
INGREDIENTS
10 oz whole wheat dried pasta (about 2⅔ cups)
One 16-oz jar tomato sauce
One 16-oz can cannellini beans (can use navy beans in a pinch), rinsed and drained
Salt and pepper to taste
Optional: 1 handful fresh basil leaves, cut into ribbons (see Tip)
DIRECTIONS
Bring water to a boil in a medium pot. Add the dried pasta and cook according to the package instructions; this is generally 6 to 9 minutes.
Once the pasta is ready, drain into a strainer and return to the pot. Add the tomato sauce and cannellini beans and stir until fully mixed in.
Add salt and pepper to taste, and portion into bowls. Serve with basil ribbons placed on top as a garnish, if desired.
Serve, and enjoy!
TIP: To make basil ribbons, stack a few approximately same-size leaves of basil on top of each other. Roll into a tight little cigarlike shape, and chop like a carrot. As you chop, the sliced leaves will generally unfurl themselves a little, to reveal little basil ribbons. This technique is called chiffonade.