A quick and easy pasta and bean dish that is perfect for a weeknight meal.
- Carbohydrate 44.646696584875 g
- Cholesterol 0 mg
- Fat 0.856715598375 g
- Fiber 2.26376951373279 g
- Protein 7.855511881 g
- Saturated Fat 0.1570922331125 g
- Serving Size 1 1 Serving (113g)
- Sodium 114.285442775 mg
- Sugar 42.3829270711422 g
- Trans Fat 0.282468000325 g
- Calories 222 calories
Step-by-step
- Saute onions in small amount of olive oil until soft . Season with salt and pepper.
- Add garlic cook for 3-4 minutes.
- Add V-8 juice and dried basil.
- Cook approx 30 min on simmer letting V-8 juice thicken.
- Add beans.
- Cook pasta, add to beans.
- Taste again and season if necessary.
- Serve in bowls And hot italuan bread.
When will the sauce actually reduce enough to coat the back of a spoon? Initial liquid reduction requires patience because vegetable juice bases contain high moisture levels that demand sustained heat. Letting the pot simmer uncovered for thirty minutes allows excess water to evaporate. Watch the liquid level drop steadily until the bubbles widen and slow down.
Onions must turn completely translucent before garlic enters the pan. Raw alliums ruin the sauce balance. Cook chopped onions in olive oil over medium-low heat for roughly eight to ten minutes. Add minced garlic only during the final three to four minutes of that window. High heat will scorr garlic instantly, introducing bitter compounds that overpower the canned beans.
Cannellini beans contribute starch and body once incorporated into the simmering vegetable base. Drain them thoroughly if using canned varieties to control the final sodium and liquid levels. Undercooked pasta ruins the textural contrast against the soft legumes. Boil rotini separately in salted water until al dente, meaning the pasta offers firm resistance when bitten.
Timing coordination dictates success when combining separate components. Toss the cooked pasta directly into the bean mixture immediately after draining to absorb excess moisture. Salt and pepper adjustments happen last. Taste the finished dish only after the pasta and beans have rested together for two minutes off the heat.
