White Bean and Tuna Panzanella

Anna Williams

 Serves 4| Hands-On Time: 05m | Total Time: 10m

Ingredients

• 1/2 baguette, torn into 2-inch pieces
• 4 tablespoons olive oil
• 1 19-ounce can cannellini beans, rinsed
• 2 pickles (preferably half-sour), cut into bite-size pieces
• 1 small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• kosher salt and pepper
• 2 6-ounce cans tuna, drained

Directions

1. Heat broiler. On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
2. In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Fold in the toasted baguette.
4. Divide the mixture among bowls and top with the tuna.

By Sara Quessenberry and Kate Merker,  August 2008

 

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-tuna-panzanella-00000000000706/index.html

Chickpea Pasta With Almonds and Parmesan

Ngoc Minh Ngo

Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 7 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon crushed red pepper
• kosher salt
• 1 pound angel hair pasta
• 1 15.5-ounce can chickpeas, drained and rinsed
• 1 cup flat-leaf parsley, chopped
• 1/4 cup unsalted roasted almonds, chopped
• 1/2 cup grated Parmesan

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4. Divide among individual bowls and top with the almonds and Parmesan.

By Sara Quessenberry,  January 2008

Fonte e imagem: 

http://www.realsimple.com/food-recipes/browse-all-recipes/chickpea-pasta-almonds-parmesan-10000001695396/index.html

Rigatoni With Tomatoes, Raisins, and Pine Nuts

Anna Williams

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• kosher salt and black pepper
• 2 tablespoons capers

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
5. Toss the pasta with the tomato mixture and pine nuts before serving.

By Sara Quessenberry,  October 2008
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/rigatoni-tomatoes-raisins-pine-nuts-00000000006767/index.html