1/4 cup olive oil
4 large garlic cloves, minced
28 ounces crushed tomatoes in juice
1/2 cup parsley, chopped, plus more for garnish
1 teaspoon oregano
1-2 splashes red wine
16 ounces white beans
1/4 cup stuffed green olives, chopped
fresh pepper and salt, to taste
12 ounces linguine or fettuccine (I used brown rice noodles)
1. Add oil and garlic to pan. Add tomatoes, parsley, wine, salt, and oregano. Simmer about 10 minutes. Cook pasta, according to package directions.
2. Using hand blender or upright blender, blend to make smooth. Add beans, and more salt and pepper.
3. Mix in cooked pasta. Top with the olives (which are a great substitute for cheese because they are nice and salty).
Source of recipe: This recipes was modified from Vegetarian Express Lane Cookbook by Sarah Fristschner