- Agoston Haraszthy born (1812)
Pasta with White Bean and Tomato Sauce, Arugula, and Parmesan
- One 15-ounce can fire-roasted, diced tomatoes
- One 15-ounce can white beans
- 1 Teaspoon minced garlic
- Pinch of salt, plus more for cooking the pasta
- Pinch of pepper, plus more to taste
- 3 Cups pasta
- 1 Cup arugula
- Parmesan, to taste
- Baked Pork Chops and Stuffing
- Apple Cinnamon Walnut Muffins
- Granola and Greek Yogurt Parfaits
- Black Pepper and Sea Salt Salmon
- Cholula Chicken Tacos with Feta
- Kamut with Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale
- Cherry Tomato, Mozzarella, and Basil Salad
- Italian Sausage with Balsamic Tomatoes, Arugula, Tomatillos, and Feta
- Breakfast Burritos
Really simple, really easy, and packed with flavor, this pasta with white bean and tomato sauce is one of my favorites. While the variations on this sauce are endless (a suggestion I love is spicing it up with some kale and cabbage, or switching the white beans out for some kidney beans), this combination is a good staple. The beans and fire-roasted tomatoes give a hearty element to the dish (not to mention the pasta), but fresher notes are brought to life with the cold, crisp arugula and shaved Parmesan topping. Oh, and add some crushed red pepper flakes for some added spice (if the fire-roasted tomatoes aren't already enough).
Empty the can of tomatoes into a small- to medium-sized pan and simmer over medium heat. Add the white beans, followed by the garlic, salt, and pepper. Once the sauce begins to bubble, cover and reduce the heat to low.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta. Stir the sauce occasionally until the pasta is cooked. Drain and plate the pasta, and top with the sauce. Then, add the arugula, followed by the Parmesan. Season with additional pepper, to taste.