Fusilli With Tomato Bean Sauce
We haven’t had this meat-free pasta for a long time, but it’s delicious, and perfect for supper on a cool fall night.
The recipe is adapted from Quickies 2, which is packed with easy, tasty meal ideas.
Serve a nice tossed salad on the side, and it’s a great supper.
Fusilli With Tomato and Beans
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1 tbsp olive oil
- 1 28-oz can diced tomatoes, undrained
- 2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 19-oz can kidney beans
- 1 pound gluten free fusilli, cooked
- 1/4 cup grated Parmesan
- Sauté onion and garlic in olive oil, about 5 minutes.
- Add tomatoes, basil, salt and pepper, and bring to a boil.
- Stir in kidney beans.
- Reduce heat to low and simmer, uncovered, until thickened, stirring frequently.
- Toss with fusilli and Parmesan.
Serves 6 to 8.
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