Black Bean Spaghetti

16 ingredients
5 steps

Ingredients

  • 1 (12 ounce) package angel hair pasta
  • 1 (3 1/2 ounce) jar capers, undrained
  • 1 onion, thinly sliced (about 1 cup)
  • 1 small red sweet bell pepper, cut into thin strips
  • 1 small yellow sweet bell pepper, cut into thin strips
  • 1/2 lb fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (16 ounce) can whole tomatoes, undrained and chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/4 cup ripe olives, sliced
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • parmesan cheese, freshly grated

Directions

  1. 1
    Cook the pasta according to the package directions; drain well. Set aside, and keep warm.
  2. 2
    Meanwhile, drain the capers, reserving 1 1/2 tbsp liquid. Set aside.
  3. 3
    While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium high heat, stirring constantly. Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.
  4. 4
    Add the reserved capers and liquid, tomatoes, and next 6 ingredients. Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.
  5. 5
    Remove the pasta to a serving platter. Spoon the tomato/veggie mix over the pasta. Sprinkle with cheese.

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