Ingredients
Units
Scale
- About 10 grape tomatoes or two small tomatoes quartered
- 2 bell peppers, sliced thin
- 2 oz. can of anchovies in olive oil
- 1 sweet onion, sliced thin
- 5-6 cloves of garlic, chopped
- 1/4 cup of dried shitake mushrooms, hydrated in water
- 2 tbs. raisins, chopped
- about 8 - 10 fresh basil leaves and more for garnish
- 15.5 oz. can of cannellini beans, rinsed and drained
- 1 tsp. of dried oregano
- 1 tsp. salt
- 1/2-1 tsp. fresh ground black pepper
- 1 tsp. sugar
- 1/2 tsp. red pepper flakes
- 2 tbs. olive oil and more for drizzling
- 1 lb. spaghetti, cooked as directed
- 1/4 - 1/2 cup of salted pasta water to add to the sauce
- Fresh Romano or Parmesan cheese for grating
Instructions
- Heat a large cast iron frying pan over medium heat.
- Place the tomatoes and sliced onion in the preheated pan. Make sure the pan is dry! Do not add any oil.
- Sprinkle the tomatoes, bell peppers, and onion with sugar and salt. Cook until a slight char appears.
- Add the garlic and seasonings. Cook until the garlic is fragrant.
- Add the anchovies and let the pan simmer on a gentle heat for a minute or two.
- Add the raisins, basil, olive oil and beans. Toss together.
- Add 3-4 tablespoons of the salted pasta water to the pan and cook on low heat.
- Lift the cooked pasta from the water into the pan and toss.
- Add extra basil and a drizzle of olive oil.
- Serve with fresh grated Parmesan cheese or Romano cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian
