Pasta with white beans & tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | mediums | Garlic cloves, chopped fine |
| 1 | small | Onion, chopped fine |
| 2 | ounces | Light-style ham, thinly sliced, cut into 1/4-by- 1-inch strips |
| ¼ | cup | Reduced chicken broth |
| 1 | can | Italian white beans (16 oz) (cannellini) rinsed & dried |
| 1 | tablespoon | Double-concentrate tomato paste |
| 1 | tablespoon | Fresh savory leaves, choppe |
| 1 | tablespoon | Fresh basil, shredded |
| 1 | tablespoon | Fresh Italian parsley, chopped |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Dried oregano |
| Cooked Pasta | ||
Directions
In a large skillet or saucepan, heat the oil with the garlic, onion, and ham over moderate-to-high heat. When they begin to brown, after 3 to 5 minutes, add the broth, stirring and scraping to deglaze. Then add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, about 15 minutes. Spoon over cooked pasta (medium to wide strands, ribbons, tubes, or shapes). Note: to make reduced chicken broth, briskly boil 2 cups of broth until it reduces down to 1 cup (approx.
15 minutes).