Tomato sauce with beans for spaghetti
5 servings
45 minutes
Tomato sauce with beans for spaghetti is the embodiment of simplicity and harmony in European cuisine. Its origins trace back to traditional Italian recipes where beans complement the rich flavor of tomatoes, creating a nutritious and aromatic dish. The sauce has a bright, rich taste with a slight spiciness from Tabasco that nicely offsets the sweetness of the pepper and the depth of garlic notes. White beans add texture and make the sauce hearty. It pairs perfectly with classic spaghetti but is also suitable for other types of pasta. This recipe is an excellent option for a quick yet sophisticated dinner when you crave something cozy and warming. Simple ingredients combined with the right cooking technique reveal maximum flavor, making the sauce an ideal complement to Mediterranean dishes.
1
Finely chop the garlic. Fry in butter.
- Garlic: 3 cloves
- Butter: 1 teaspoon
2
Chop the onion, pepper, and celery into small cubes.
- Onion: 1 head
- Sweet pepper (capsicum): 5 piece
- Celery stalk: 3 stems
3
Add vegetable oil to the pan. Fry the onion, then add the pepper, then the celery.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Sweet pepper (capsicum): 5 piece
- Celery stalk: 3 stems
4
When the vegetables become soft, add pieces of tomatoes (for example, Chopped Tomatoes Pomito). Cook over medium heat until the sauce thickens slightly.
- Chopped tomatoes in their own juice: 500 g
5
Add white beans, salt and pepper to taste, 1 teaspoon of Tabasco.
- Canned white beans: 1 jar
- Salt: to taste
- Ground black pepper: to taste
- Tabasco sauce: to taste
