Black Bean Spaghetti

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cook the pasta according to the package directions; drain well. set aside, and keep warm.
• 2 meanwhile, drain the capers, reserving 1 1/2 tbsp liquid. set aside.
• 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 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 remove the pasta to a serving platter. spoon the tomato/veggie mix over the pasta. sprinkle with cheese.