Yield: 6 servings
|2 tablespoons||Olive oil|
|2 mediums||Carrots; finely chopped|
|2||Stalks celery; chopped fine|
|6 cloves||Garlic; minced|
|27 ounces||Can plum tomatoes; chopped|
|1½ pounds||String beans; trimmed washed and cut into 1 1/2 inch pieces, can use frozen|
|2 tablespoons||Chopped capers|
|1½ teaspoon||Salt; or to taste|
|½ teaspoon||Black pepper|
|¼ cup||Chopped fresh parsley|
Heat oil in large saucepan. Add carrots, celery, garlic and hot peppers. Saute for 10 mins, until vegetables begin to golden. Add tomatoes and continue cooking until sauce begins to thicken, about 15 mins.
Add all other ingredients except parsley and cook, covered, until string beans are tender, about 20 mins. Check to make sure there is enough liquid; if not add enough water to have sauce for pasta.
17% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-26-95