Although Thanksgiving this year was just me & my guy, we went what you could definitely call “all out” for just two people – macaroni & cheese, fresh bread, sweet potato casserole, roasted glazed tofu (he’s a vegetarian, and I preferred to make a meal we could totally share), pumpkin pie, pecan pie, and LOTS of fresh whipped cream. Yum….
It was awesome, but when it was over I was ready for something less rich, and looking for a weeknight-friendly (I get up before 5 on workdays, puts a damper on my desire for a dinnertime drink!) way to make sure the last of the wine didn’t go to waste. I rummaged in the pantry and was able to put together one of my favorite super-simple pasta dishes. I usually do this with homemade pasta but extra work wasn’t on the menu this time, and when I ran out of that halfway through the week I discovered that it is EXCELLENT mixed with couscous!
Tomato White Bean Pasta with Red Wine
1 can petite diced tomatoes
1 Tbsp tomato paste (because I had it; I’ve done without and it’s fine)
2 Tbsp olive oil
1 onion, diced
1 – 2 cloves crushed garlic
1 can (drained and rinsed) white beans
1 glass (~5 oz) red wine
dried or frozen basil
Heat some olive oil in a large same pan; sauté your onion until translucent, and then add garlic and sauté a little more. Add tomato, basil, salt, and pepper, and tomato paste. Cook on medium a few minutes, and then add the red wine. Cook for at least 10 mins – you want it to get a bit bubbly, and for the wine to meld into the sauce and its flavor to mellow. Add the white beans, and give it another 5 minutes or so, so everything is nice and hot. Serve with pasta of your choice. If most or all is getting eating right away, I like to put the drained pasta right in the pot of sauce to combine.
**AND as usual… I also tossed in some spinach because I had some around and seriously, it goes anywhere.