1 can small white beans (like navy beans), undrained
1 can petite dice tomatoes, undrained
1/4 cup chopped fresh flat leaf (Italian) parsley
heat a couple of tablespoons of olive oil,gentle heat, just a bit over medium. Saute celery, just until it starts getting soft - about 4 minutes. Stir in garlic and red pepper flakes. After the garlic starts to smell fabulous, only about 1 minute, dump in tomatoes and beans.
Turn heat down, you don't want to boil the sauce. It's ready when it's heated through. About five or ten minutes depending on the heat. Stir in parsley just before serving. Serve over pasta - I love it with mini-penne.
This is a very versatile recipe. You can add another can of tomatoes, or beans or both. You can use fresh, instead of canned, tomatoes if you can get nice ones (about 6, seeded and chopped). Shrimp is great tossed into the sauce and so is leftover chicken. I usually end up doing more garlic :) You can use fresh or dried parsley also!
I've also served this cold as a salad (made with fresh tomatoes)
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