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Pasta e Fagiole Recipe

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This recipe for Pasta e Fagiole is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium-large cloves of garlic, minced
3 tbsp. olive oil
1 small onion, minced
1/4 tsp. crushed red pepper (optional)
1/4 tsp. dried basil (optional)
1//2 tsp. parsley
1 6 oz. can of tomato paste
3 cups of hot water
1 9 oz. can of cannellini or white beans
1 tbsp. red wine
salt
pepper
1/2 lb. ditalini or other small pasta
Grated Parmesan cheese
Directions:
Directions:
Heat oil in a large sauce pan and saute the garlic. Add the red pepper, if using, add the onions when the garlic starts to turn brown. Add the basil, if using, add the parsley when the onions turn translucent. Add the tomato paste and stir continuously. When the paste starts to darken, add water slowly. Rinse the beans in cold water and add to the tomato broth. (You can put in more beans if you want a heartier dish.) Add the red wine and salt and pepper to taste. Simmer at least 10 minutes.

Cook the pasta al dente. When ready, either add the pasta to the tomato and beans, stir and serve; or spoon the pasta into bowls and ladle the tomato and beans on top. Leave to guess to spoon cheese to taste.

 

 

 

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