"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Giovanina (Calabro) Calabrese
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
2 large cloves garlic, minced
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Directions:
Directions:
In a 3-quart saucepan, combine the oil, garlic over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

Personal Notes:
Personal Notes:
Auntie Jenny's Recipe

 

 

 

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