I was listening to the “splendid table” the other day on NPR and heard an awesome new recipe. I mixed it up a bit, and you need to try it. Here it is:
* 3 quarts heavily salted (about a handful of sea salt) water in a 6-quart pot
* 4 tablespoons extra-virgin olive oil
* 1/2 large sweet onion, sliced into thin half-rounds
* Salt and fresh-ground black pepper
* 4 large garlic cloves, fine chopped
* 2 tight-packed tablespoons parsley leaves, coarse chopped
* 1 heaping tablespoon tomato paste
*2/3 cup water
* One 15-ounce cans cannellini or Great Northern beans, rinsed and drained
* 16oz. corkscrew pasta; whole wheat, preferred
* 1/4 cup parmesan cheese
* 1/4 cup shredded cheese (i used monterrey jack)
* One fully cooked chicken breast cut into bite-sized pieces
1. Bring the salted water to a boil.
2. Combine the oil and onions in a sauté pan, and set the pan over medium heat. Sprinkle the onions with salt and a generous amount of pepper. Sauté until the onions are softened. Blend in the garlic, parsley, tomato paste, chicken and the 2/3 cup water. Stir and simmer until most of the water has evaporated.
3. With a wooden spatula, gently fold in the beans, and simmer for 2 minutes so they absorb the flavors. Taste for seasoning, adjust as necessary, remove the pan from the heat, and cover.
4. Drop the pasta into the boiling water and cook for about 10 minutes, or until it is a little firmer than you like it. Scoop up about 1 cup pasta water and save it; then immediately drain the pasta in a colander.
5. Reheat the sauce, adding the reserved cup of pasta water to the pan. Stir gently, scraping up any glaze on the bottom of the pan. Cook for a minute or so to blend, and to slightly reduce the pasta water. Fold in the pasta, warming it for a few moments. Blend in the cheese, and taste for seasoning. Turn the pasta into a serving bowl. Serve immediately.
Sounds delicious. Might have to try this. Thanks for sharing it.