A warming recipe: Carrot & tomato tagliatelle

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Carrot & Tomato Tagliatelle

Reprinted from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016, Jeanine Donofrio.

INGREDIENTS

1 tablespoon (15 mL) extra-virgin olive oil

1 medium shallot, chopped

1 ½ cups (375 mL) chopped carrots

3 garlic cloves, minced

1 teaspoon (5 mL) dried oregano

¼ teaspoon (1 mL) red pepper flakes

¼ cup (60 mL) dry white wine

1 tablespoon (15 mL) balsamic vinegar

1 can (14.5 ounces/411 g) diced tomatoes

4 ounces (125 g) tagliatelle pasta

2 cups (500 mL) chopped kale leaves

½ cup (125 mL) cooked cannellini beans, drained and rinsed (page 285)*

¼ cup (60 mL) pine nuts

2 teaspoons (10 mL) capers

Chopped chives or other herbs (basil, parsley, etc.)

Sea salt and freshly ground black pepper

Grated Parmesan cheese (optional)

 

DIRECTIONS

In a large pot, heat the oil over medium heat. Add the shallot and a pinch of salt and pepper, and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

 

Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce heat to a simmer. Cook until the carrots are tender, about 15 minutes.

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Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain pasta.

 

Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season with salt and pepper to taste and serve with freshly grated Parmesan cheese, if desired.

 

Serves: 4

 

*Beans

1 cup (250 mL) dry = 2½ to 3 cups (750 mL) cooked

 

Place the beans in a large bowl and pick out and discard any stones or debris. Cover the beans with 2 to 4 inches (5 to 7.5 cm) of water and discard any means that float. Soak at room temperature for 8 hours overnight. Drain and rinse the beans well and place in a large pot. Cover the beans with 2 to 3 inches (5 to 7.5 cm) of cold water. Place the pot over high heat and bring to a boil. Lower the heat and simmer, covered, until the means have softened. This can take anywhere from 1 to 2 hours. The age of your beans, the variety, and the size can all affect the cooking time. Begin checking for doneness after 1 hour. The beans are cooked when they are soft enough to mash easily with a fork. Drain and cool.

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Reprinted from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016, Jeanine Donofrio.



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