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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Pure Pantry Dinners

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Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 ounce dried porcini mushrooms soaked in 1 cup of water until soft
12 ounces linguini
Olive oil
1 clove garlic, minced
2 cups plum tomatoes, drained and chopped
16 ounce can white cannellini beans, drained and rinsed
Salt and fresh ground black pepper

Directions

Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.

Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.

Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.

Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

My Private Notes

Name: Winter Dish of Chick Peas and Wild Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms soaked in 1 cup of water until soft; 12 ounces linguini; Olive oil; 1 clove garlic, minced; 2 cups plum tomatoes, drained and chopped; 16 ounce can white cannellini beans, drained and rinsed; Salt and fresh ground black pepper