Pasta and White Beans with Garlic-Rosemary Oil
Photo © Deb Perelman
- 1 medium onion, cut into big chunks
- 1 medium carrot, in big chunks
- 1 celery stalk, in big chunks
- 6 garlic cloves, 4 left whole, 2 finely chopped
- 1/2 cup flat-leaf parsley leaves
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1/2 cup olive oil, divided
- Coarse or kosh salt
- 2 to 3 tablespoons tomato paste
- 1 pound short tube pasta
- 1 tablespoon minced fresh rosemary
- This recipe is vegan
- Produce
- Carrot, medium (1)
- Celery stalk (1)
- Flat-leaf parsley, leaves (1/2 cup)
- Onion, medium (1)
- Rosemary, fresh (1 tablespoon)
- Canned Goods
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Coarse or kosh salt (1)
- Garlic cloves (6)
- Olive oil (1/2 cup)
- Red pepper flakes (1/4 teaspoon)
- Pasta & Grains
- Short tube pasta (1 pound)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 30, 2013 (3 weeks ago).
97 people saved this recipe.
