Spaghetti and Cannellini Marinara Alla Momma

Spaghetti and Cannellini Marinara Alla Momma was whipped up one night in the RV kitchen. We were hunkered down for a few days in Pine Grove, PA; it was rainy; we didn't feel like going out to get groceries.  Viola!

I was looking to add some protein to our regular spaghetti dish, so I chose a can of cannellini beans.  Then I knew I needed to zing it up, we like zingy food.  I saw the half empty jar of banana peppers in the fridge, and thought:  these look like calamari rings  - we've eaten our share of Calamari Alla Momma these past few months)......I know!! (still talking to myself) - I'll Alla Momma the sauce!!

Here's what I learned:  

1) Talking to one's self is not always a bad thing  

2) Lose the obnoxious yellow bowl for future pics  

3) This is a way to sneak in a meatfree meal to my meat & potatoes man

Print THIS Recipe
Spaghetti & Cannellini Marinara Alla Momma
makes 4 servings

1 pound dried spaghetti
1 14 oz can cannellini beans
1/2 cup banana pepper rings, mild
1/4 cup banana pepper ring juice
Pastene Five Minute Marinara Sauce

In a large pot cook spaghetti according to manufacturer's directions.  While that's cooking, drain and rinse the beans in a large colander - leave them in the colander and pour the pasta water through them when the pasta is finished cooking.  Transfer the spaghetti and beans into a large serving bowl, return the pot to the stove and make the Pastene Five Minute Marinara Sauce in the same pot.  While the sauce is cooking, toss the banana peppers and juice into the spaghetti.  When the sauce is ready, add to the pasta and toss. Serve with grated cheese.

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