Saturday, September 25

Pasta Fazool

A recipe for the autumn.
Mangia bene!

Pasta E Fagioli

(Makes approximately 6 Servings)
1/2 cup olive oil
4 garlic cloves chopped
2 chopped carrots
1/2 onion, chopped
3 cups of crushed tomatoes (I prefer Tuttarossa for canned, if no fresh is available)
1 and a half tablespoon fresh chopped Parsley
2 cups small uncooked ditalini pasta
2 cups cannellini beans (rinsed)
1 cup of water

Salt, Pepper, Oregano & grated Pecorino Romano cheese (to taste)

Boil water
Heat olive oil.
Sautée carrots and onions until onions are transparent.
Add garlic, oregano and parsley, then tomatoes and a cup of water.
Add salt and pepper to taste
Boil then add beans and cook on medium for 40 minutes

Bring to rolling boil. Cook pasta until it's al dente and drain.
Add the pasta and the cannelini beans to tomatoes already cooking and simmer for about 7 minutes.

1 comment:

Tony Rugare said...

Thank you! My favorite dish.