Archive for December 9th, 2007

Recipes: Linguine with Navy Beans, Tomatoes, and Basil

Published by Hal on December 9, 2007 in recipes. 2 Comments

Linguine with Navy Beans, Tomatoes, and Basil

Ingredients:

  • 4 oz linguine
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 cloves of garlic, diced
  • 15.5 oz can of navy beans, drained
  • 1 cup diced tomatoes (Hal’s hint: use roma tomatoes–they will stand up to cutting better and will likely not be as gritty)
  • 1/4 cup (4 tbsp) basil chiffonade
  • Salt and pepper to taste
  • 1/4 cup shredded Parmesan cheese

Directions:

  1. Prepare the linguine according to the package directions.
  2. Meanwhile, heat the oil in a medium-sized skillet over medium heat.
  3. Add the onions and cook until translucent
  4. Add the garlic and cook an additional two minutes, stirring continuously.
  5. Stir the beans into the onions and garlic and heat through.
  6. Stir the tomatoes into the beans, onions, and garlic, and heat through.
  7. Drain the the pasta and combine the bean-tomato-onion mixture with the pasta.
  8. Add the basil chiffonade to the pasta.
  9. Salt and pepper to taste.
  10. Plate the pasta and sprinkle some cheese over the pasta.

Serves 4.

How-to: Chop Basil

Published by Hal on December 9, 2007 in technique. 3 Comments

Have you ever read a recipe that called for “one chopped basil leaf?” Usually, the recipes call for several tablespoons, added after cooking has occurred. Problem is, it can be really hard to get an even slice and to slice the basil quickly. However, it doesn’t have to be difficult, and is actually quite easy.

  1. Tear off the basil leaves from the bunch
  2. Stack them on top of each other
  3. Roll them into a log (if I wanted to show my face, I would have made like it was a stogie!)
  4. Run your knife through the log in even strips

Congratulations, you’ve just chopped basil. Technically, this is called a chiffonade and this technique can be used on any leafy ingredient. Try it out with spinach or other leafy herb or vegetables!