Fettuccine with Creamy Cannellini Tomato Sauce

Name: Fettuccine with Creamy Cannellini Tomato Sauce
Cuisine: Italian
Ingredients: 2 tablespoons minced fresh Italian parsley or basil; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (14.5-ounce) can crushed tomatoes; 4 garlic cloves, minced; 1 small yellow onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 2 tablespoons minced fresh Italian parsley or basil; 8 to 12 ounces uncooked fettuccine; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ teaspoon dried marjoram; 1½ teaspoons dried basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Good-quality canned tomatoes are imperative to the success of this sauce—imported Italian brands tend to be the most flavorful. For a variation, skip the pureeing step and add the beans whole for more texture. To make this gluten-free, use gluten-free pasta.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small yellow onion

Europe
Italy
Pasta
Vegan

Method

Heat the oil or water in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute longer, then stir in the crushed tomatoes, diced tomatoes with their juices, dried basil, marjoram, and salt and pepper to taste. Simmer the sauce for 15 minutes, stirring occasionally, to blend the flavors and reduce it sligh