Lima Beans with Penne Arrabiana
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 5006 times
A spicy tangy sauce with filling and velvety beans. You can replace the lima beans with veggies of your choice as well.
- Heat the oil in a broad non-stick pan, add the onions, celery and garlic and sauté on a medium flame, till the onions turn translucent.
- Add the tomatoes, mix well and cook till they turn soft.
- Add the tomato puree, chilli flakes, salt and pepper, mix well and cook on a slow flame, till the tomatoes are completely cooked and mixture becomes smooth and saucy.
- Add the wine and mixed herbs, mix well and cook for more 2 minutes.
- Add the cooked beans and cook for another 2 minutes.
- Add the cream, mix well and remove from the flame. Keep aside.
- Just before serving, re-heat the lima bean sauce, add the pasta and toss lightly.
- Serve hot garnished with cheese and parsley.
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