Tuesday, June 21, 2011

Week 76 Day 2

Beany pasta sauce
Serves 4 : Very easy : Very quick
320gm tagliatelli

1 x 400gm can chopped tomatoes
1 red onion, sliced
1 tsp crushed ginger
125ml red wine
12 black olives, sliced
2 Tblsp chopped basil
1 x 400gm can cannellini beans, rinsed and drained

4 Tblsp fat free cottage cheese
2 Tblsp chopped parsley

Cook the tagliatelli in plenty of lightly salted boiling water.
Once al dente, drain and keep warm.

Put the tomatoes, onion and garlic in a sauce pan.
Simmer for about 5 minutes until the onion softens.
Add the wine basil and olives and cook for a further 5 minutes.
Finally add the basil and beans and stir.
Allow another 5 minutes for the beans to heat through.

Serve the beany sauce over the pasta.
Garnish with cottage cheese and chopped parsley.

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