Rustic Tomato Sauce with Roasted Peppers and Cannellini Beans
By: Lady Catherine ...
Published: Saturday, June 9, 2012 - 3:52pm

Ingredients




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
Romano cheese
1 lb. box of spaghetti

Preparation

1 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. 2 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. 3 Add the chicken broth, the wine and a tablespoon or two of the marinated juice from the peppers.  Continue to gently simmer. 4 Prepare the spaghetti as directed. 5 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.

About

This is both delicious and satisfying with a good loaf of bread.
With Love,
Catherine
xo