CookEat Recipe
Cannellini Pasta with Couscous and Capers
Cannellini beans, tomato and capers simmer with garlic and onion. Pasta, couscous and mint are folded through the sauce.
Method
Steps
Step 1
Use 120 g cooked, drained cannellini beans. Weigh pasta and couscous dry. Cook pasta in 2000 ml boiling water for its package time; reserve 150 ml and drain. Cover couscous with remaining 270 ml boiling water for 5–10 minutes or the package time, then fluff.
Step 2
Chop onion, garlic, tomato and mint and rinse and drain capers. Heat olive oil in a large pan over medium heat. Cook onion for 5 minutes, add garlic for 30 seconds, then tomato and reserved pasta water. Simmer for 10 minutes.
Step 3
Add beans and capers for 5 minutes. Fold in pasta, couscous and mint and serve eight modest portions.
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