Fabulous Pasta and Beans

November 27, 2011

Pasta and beans (pasta e fagioli) is a simple comforting meal that will help you recuperate after your massive turkey day meal. Small pasta is mixed with hearty beans for a soup that nourishing and delicious. Some chopped herbs and sprinkling of cheese complete this meal. Pasta e fagioli is the perfect Sunday night dish that will bring the whole family around the table.

Pasta e Fagioli

Ingredients:

1/4 cup olive oil

2 tablespoons chopped parsley

1 clove garlic, crushed

1 tablespoon salt

1 cup chopped onion

1 quart boiling water

1 pound can Italian tomatoes, undrained

1/2 package (7- 8 oz) ditalini or small shell pasta (2 cups cooked)

15 oz. can red kidney or cannellini beans

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano leaves

Grated Parmesan cheese

Directions:

In hot oil in 5-quart Dutch oven or heavy kettle, sauté garlic and onion, stirring, until golden—about 5 minutes.

Add tomatoes, 1 tsp. salt, the pepper, oregano and parsley.

Simmer, covered, 30 minutes; mash tomatoes.

Meanwhile, cook pasta: in large kettle, bring salted water to boil. Add pasta. Bring back to boiling. Cook, uncovered and stirring occasionally with long fork to prevent sticking, just until tender—7 to 10 minutes (do not overcook); drain.

Add pasta and beans to tomato mixture, stirring. Simmer 5 minutes, or until thoroughly hot.

Serve in individual bowls. Sprinkle with Parmesan cheese.