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Gemelli with Calypso Bean and Crushed Tomato
1 pkg (500 g)
4 cups (1 L) water
½ cup (125 g) organic calypso beans or similar white beans, soaked overnight in cool water
2 tbsp (30 g) salt
1 tbsp olive oil
1 cup (40 g) radicchio, julienne
2 cloves garlic, minced
½ cup (125 ml) white wine
1 tsp (5 g) chilli flakes
1 ½ cup (375 ml) crushed fire roasted tomatoes, preferably San Marzano
4 sprigs basil, picked and roughly chopped
salt and pepper to taste
1Bring beans and 4 cups of water to a boil, reduce to a simmer and cook until just tender but not mushy. Remove the pot from the heat, season the water with 2 tablespoons of salt and let soak for an additional 10 minutes. Strain and discard the poaching liquid. Set beans aside.
2Bring a large pot of salted water to a boil.See pasta package for water seasoning suggestions.Cook the pasta according to package directions.
3In a medium sized pan, heat olive oil over medium high heat. When the pan is hot, add radicchio and quickly sauté until wilted. Then, add the garlic directly to the oil in the pan and lightly toast until a beautiful golden brown.
4While the pasta is cooking, finish the sauce by adding the white wine and chili flakes to the radicchio/garlic mixture. Reduce wine until nearly dry.
5Add the tomatoes, basil and cooked beans. Stir to combine and season to taste. Reduce heat to a light simmer until the pasta is done. Drain the noodles, reserving a ladleful of pasta water to adjust the consistency of the sauce if needed.
6Toss the noodles with the sauce.If the sauce seems a little tight or oily, add a bit of the reserved pasta water to adjust the consistency and ensure a nice emulsion.
Chef Dale MacKay
Chef Dale MacKay is the Executive Co-Chef and owner of Ayden Kitchen and Bar in Saskatoon, Saskatchewan. Over the last year, Ayden Kitchen and Bar has been rated #10 in Canada by Vacay.ca and was named People’s Choice for best new Restaurant by EnRoute Magazine in 2014.