Cottage Life Recipe Contest Winner 2004 - Third Prize

Spaghetti and Bean Sauce // Laurie Lambe Wallace

Ingredients

1 can seasoned stewed tomatoes (28 oz/796 ml)
1 can Romano beans, undrained (19 oz/540 ml)
1/4 cup hot pickled banana pepper rings
2-3 tbsp olive oil (60 ml)
1/2 cup chopped onion (30-45 ml)
1/2 cup sweet red pepper, thinly sliced (125 ml)
2 cloves garlic, minced (125 ml)
1/4-1/2 cup mixed fresh herbs, chopped (basil, oregano, thyme, rosemary) (60-125 ml)
salt and pepper to taste
cooked spaghetti noodles
Parmesan cheese, grated

Instructions

1. Combine tomatoes, beans, and hot peppers in large saucepan. Bring to a boil, then simmer until beans are soft and mixture thickens, about 15 minutes.
2. Sauté onion, red pepper, and garlic in oil until tender. Add to tomato mixture. Simmer 20-30 minutes, until desired consistency. Add fresh herb mixture 5 minutes before serving.
3. Serve over hot spaghetti. Sprinkle with Parmesan cheese. Makes about 6 servings.

Cottage Tips:

1. Substitute your favourite pasta; penne and fusilli work well.