Categories: January2011, SB, healthy, pasta

Ingredients

• 6 tomatoes, cut in quarters lengthwise
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 T olive oil
• 2 cups homamade chicken stock (or 1 can chicken broth)
• 1 can white beans with juice
• 1 T chopped fresh rosemary
• (optional, next time I might add 2-3 T of hummus to the sauce)
• 3 cups (uncooked) Dreamfields Penne or other pasta of your choice (Use Dreamfields for South Beach Diet)
• 1/2 cup or more coarsely grated fresh Parmesan cheese

Directions

1. Preheat oven to 250 F. Cut tomatoes in fourths lengthwise, sprinkle with sea salt and roast 2 hours.

2. While tomatoes are roasting, chop onion, celery, carrots, and rosemary. After tomatoes have been roasting for 1 1/2 hours, heat olive oil in heavy frying pan, add carrot and saute 3-4 minutes, then add onions and celery and saute about 5 minutes more, until vegetables are just starting to brown.

3. Add chicken stock, canned beans, and chopped fresh rosemary to pan, turn heat to low, and simmer 20 minutes. (If using hummus, I would add it after about 10 minutes.) Liquid should be reduced by about 1/4, but mixture will still be fairly liquid. Turn off heat, add tomatoes, and gently combine.

4. While sauce is simmering, bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 9 minutes for Dreamfields. Drain well.

5. Place pasta in large bowl. Pour sauce mixture over and toss gently a few times. Grate parmesan cheese over pasta and serve hot.

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