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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta Fagioli Recipe

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This recipe for Pasta Fagioli is from The Lega Arena Dasą 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:  
dry cannelllini beans, rinsed
1 lb. Ditalini pasta, bucatini or perciatelli
parsley, oregano and minced garlic to taste
Optional: 2 small hot peppers, olive oil, tomato sauce
Directions:
Directions:
Soak the beans in water for at least two hours or overnight. My mother cooked the beans very slowly in a clay pot with water. Add minced garlic, oregano, parsley and two small hot peppers (if using).

The beans can be served plain with just olive oil or alternately with tomato sauce (cooked separately.) If using tomato sauce it should be a light sauce.

Serve with grated cheese.
Personal Notes:
Personal Notes:
This was my mother's recipe. My father would put the two hot peppers in a separate dish and eat them.

 

 

 

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