Pasta and White Beans with Garlic-Rosemary Oil

This recipe originally appeared in Deb Perelman’s Smitten Kitchen blog.

AMP Version

Ingredients

  • 1 medium onion, cut into big chunks
  • 1 medium carrot, in big chunks
  • 1 celery stalk, in big chunks
  • 6 garlic cloves, 4 left whole, 2 finely chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 teaspoon crushed red pepper flakes (or to taste)
  • 1/2 cup olive oil, divided
  • Coarse or kosh salt
  • 2 to 3 tablespoons tomato paste
  • 2 15-ounce cans small white beans (such as Great Northern or Cannelini), rinsed
  • 1 pound elbow macaroni
  • 1 tablespoon minced fresh rosemary

Directions

  1. Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped.
  2. Heat 1/4 cup oil in a large, heavy pot over medium heat and add vegetable mixture to pot. Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes.
  3. Quickly rinse, but no need to fully wash, food processor as you’ll use it again shortly.
  4. Add 3 tablespoons of tomato paste and cook it into the vegetables for another minute. Add 1 cup water or bean cooking liquid and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes.
  5. Add beans and 2 more cups of water (or bean cooking liquid) to the pot and simmer until the flavors meld, about another 15 minutes.
  6. Meanwhile, cook pasta until just al dente, or still a little firm inside. Reserve 1 1/2 cups cooking water from your drained pasta.
  7. Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it.
  8. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes.
  9. Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops.
  10. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each.
  11. Enjoy.