- ¼ Cup Extra Virgin Olive Oil
- 1 Cup Onions-diced
- 2 Tsp. Garlic-minced
- 2 Tbsp. Tomato Paste
- 2 Cups Heirloom Tomatoes-chopped-including all juice
- ¾ Cup White Beans or Cannellini Beans-drained
- ¼ Cup Parmesan Cheese-grated
- ½ Cup Fresh Basil Leaves-torn
- 1 Lb. Pasta-cooked and hot
- Salt and Black Pepper to Taste
Heat a soup pot on medium heat. Add the olive oil and onions. Cook stirring occasionally for about 3 minutes or until softened. Add the garlic and tomato paste, cook for 30 seconds. Add the tomatoes and the white beans. Sprinkle some salt over the tomatoes to get the juice coming out of them. If there is not much juice coming out of the tomatoes, add just enough water (preferably from the cooking pasta) to moisten. Cook covered, stirring occasionally for 10 minutes or until everything is very soft.
Using a hand blender or countertop blender, puree the sauce until your desired consistency. Strain the sauce to remove seeds and skin from the tomato if desired.
Return the sauce back to the pot, bring to a simmer and gradually add the Parmesan cheese while whisking. Add the basil and season sauce to taste with salt and black pepper. If the sauce is too thick, thin with more of the pasta cooking water. If the sauce is too thin, gently boil down for a while without a lid until thickened. Toss with the hot pasta and garnish with more Parmesan, basil and some chopped heirloom tomatoes. Enjoy!
Serves four.
