Rustic Tomato Sauce with Roasted Peppers and Cannellini Beans
4 cloves of garlic - chopped
3 stalks of celery - chopped
½ cup sliced sweet marinated roasted red peppers - sliced - plus a little pepper juice
¼ cup roasted marinated hot cherry peppers – sliced
1 onion – sliced
¼ cup chopped olives - coarsely chopped
29 oz. can cannellini beans – rinsed and drained
28 oz. can crushed tomatoes
½ tsp. of salt
Dashes of black pepper
Dashes of dried oregano
Dashes of red pepper flakes
½ cup chicken broth
¼ cup red wine
Olive oil – for drizzling
1 lb. box of spaghetti
Heat a large frying pan with a drizzle of olive oil. Add the onions and celery and sauté until the onions are slightly caramelized and soft.
Add the peppers, both hot and sweet and the garlic, and the olives. Add the crushed tomatoes, seasonings and the cannellini beans. Continue to gently simmer.
Add the chicken broth, the wine and a tablespoon or two of the marinated juice from the peppers. Continue to gently simmer.
Prepare the spaghetti as directed.
When the spaghetti is ready lift it from the water into the frying pan. Drizzle a little olive oil over the spaghetti and few dashes of red pepper flakes and grated Romano cheese and toss.