Spaghetti with Datterini Tomatoes and Borlotti Beans

Spaghetti with Datterini Tomatoes and Borlotti Beans

Spaghetti with Datterini Tomatoes and Borlotti Beans

4 to 6
1/4 cup
Extra-virgin olive oil
3 each
Garlic cloves, quartered
To taste
Salt and freshly ground white pepper
2 tbsp
Diced onion
2 tbsp
Diced peeled celery
2, 14.28 oz can
1 cup
Dry white Italian wine
1, 14.28 oz can
1 tbsp
1 lb
Dried spaghetti
6 tbsp
Grated Parmigiano-Reggiano, divided
Italian parsley

In a covered pasta pot over high heat, bring water to a rapid boil. Meanwhile in a large sauté pan, heat oil over medium heat. Add garlic and salt and pepper to taste and cook, stirring, until garlic is translucent but not browned, 2 to 3 minutes. Using a slotted spoon, remove garlic and discard. Add onion, celery and Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes (Datterini) in Puree, raise heat to high, and cook, stirring, until vegetables are tender, about 5 minutes. Add wine and cook, stirring, until reduced by half. Add Carmelina Brands® Italian Borlotti Beans, reduce heat to very low and simmer until thickened, 5 to 10 minutes. Remove from heat and set aside. While sauce is simmering, add salt and spaghetti to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta. Return sauté pan to heat, add 2 tbsp of the reserved pasta water and raise heat to high. Add spaghetti and, using pasta tongs, toss to coat evenly, adding more pasta water if necessary. Add half of the Parmigiano-Reggiano and toss well. Transfer to a large serving platter and sprinkle with remaining cheese. Garnish with Italian parsley. Serve immediately.

Tip: Substitute borlotti beans with cannellini, chick peas or any of your favorite white beans.

* Recipe created by Chef John Coletta on behalf of Mangia, Inc™