Rigatoni with Mushrooms, Red Peppers, and String Beans
A hearty meal with fresh vegetables can never go wrong.
The great thing about tomato sauce is that you can put anything in it and it’ll taste like it came out of a garden. Buying produce in season, buying locally, or having good judgment when it comes to picking them out guarantees freshness. Adding all the ingredients together in a pot is almost as simple as chopping them in the first place.
For mushrooms, make sure they are as white as possible and use as soon as you buy them. Any air can shrivel them up and make them brown. String beans should be skinny and medium length, so when they are cooked they will be limp and can easily wrap around the pasta. The red peppers will make the sauce sweet and compliment the deep flavors of the mushrooms. I used rigatoni because the sauce was chunky and the ridges would grab it very well. I also added cumin and chili pepper for depth and heat.
Rigatoni with Mushrooms, Red Peppers, and String Beans
Rigatoni with Mushrooms, Red Peppers, and String Beans
1 tbsp of olive oil
2 cloves of garlic, minced
1 can of whole plum tomatoes with their juice
2 cups of white button mushrooms, quartered
1/2 red pepper, chopped
1 cup of string beans, cleaned
1 tsp of cumin
1 tsp of chili powder
salt and pepper to taste
1/2 lb of rigatoni
1. Heat the oil in a pot and add the garlic till they turn golden.
2. Add the mushrooms, peppers, and string beans and lightly sautee until coated with the oil.
3. Add the can of plum tomatoes with their juice and break up the tomatoes with a spatula.
4. Add the cumin, chili powder, salt, and pepper.
5. Add a bit of water to loosen it up, bring to a boil, and let simmer for about 45 minutes until cooked and thickened to your liking.
Loading ...
About