Garlicky green chili tomato bean pasta 💚
One of our go-to meals growing up was macaroni and tomatoes. It was classic New England: macaroni, canned tomatoes (I remember stewed tomatoes), salt, pepper, garlic, and butter. It was pure comfort food and easy to make from shelf-stable ingredients. Even today my fondness of jarred garlic remains because of that specific dish. I love how mild it is and that I can use a ton of it despite the lesser nutritional profile compared to fresh garlic. If you are within earshot of my kitchen, you could hear me shout BAM when I add the garlic because I used to watch a LOT of Emeril Legasse in the 90s.
I wanted another satisfying dish for the refrigerator to hold onto for me, and I had fun with this.
📌 RECIPE
8 oz medium pasta shells, cooked al dente
1 15oz can no salt added diced tomatoes
1 can Rotel tomatoes and green chilies
A few scoops of jarred garlic (best guess... 2 tbsp?)
Lots of dry parsley to make it pretty
A couple pinches of salt, to taste
Pepper, to taste
A big handful of cooked white beans
I don't drain tomato cans anymore. It's pure tomato juice flavor! I added everything to taste, then remembered I wanted to add some of my batch cooked frozen beans to make this a more satisfying dish. I love it hot or cold or even at room temp, this is a very nostalgic dish for me, even with the spicy beany parsley twist today.
#plantbased #tomatopasta #oilfree #veganeats