The Common Culinarian

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.