This is really not as fancy as it sounds. Or, if it is, it's one of the easiest fancy things there is.
My mom used to make this for me when we got home late at night after school/work/band practice/dance class/rehearsal/trying to escape the country/etc, and it takes no time at all yet is utterly delicious. That is, if you like arugula and white beans.
It should also be noted that Firefox's spellcheck wants me to change "arugula" to "jugular". So, alternately, I'm calling this White Bean and Jugular Pasta. Enjoy.
Ingredients:
One can of white beans (I use Great Northern)
A healthy handful of arugula. Use your discretion; I like lots.
Five medium tomatoes
Half an onion
Five cloves of garlic
Olive oil
Salt and pepper to taste
Chop the tomatoes into small cubes, dice the onion, and finely chop the garlic. Heat the oil in a medium saucepan or frying pan. Before the oil is spitting, throw in the onion and garlic and cook until the onion begins to get translucent. Watch the heat, you don't want to scorch the garlic.
Throw in the tomatoes and cook for awhile, until the they get softish and start to go to mush, stirring so it doesn't stick.
When the tomatoes are breaking up and beginning to look like tomato sauce, drain and rinse the white beans well under cold water and then toss them into the pan. Cook a few more minutes.
When it looks like it's about done (your call, really), throw the arugula on top of everything, turn down the heat to low, and cover with a lid. Let it sit like this for a few minutes, until the arugula is wilted and soft. It shouldn't take long.
Serve with pasta or get creative. I'm sure it'd be good with couscous or quinoa.
Yes, that is a tomato the size of your face...
I've been getting most of my produce from local farms recently, since it's all in season. Smith's Berry Barn in particular has fantastic you-pick tomatoes (33 varieties) and peppers. My favorites are the huge yellow and green zebra.
