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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from Family Cookbook Project, 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 ten ounce cans cannelloni beans
1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
16 ounces tomato sauce
salt and pepper to taste
hot red pepper flakes to taste
8 ounces pasta shells (small or medium)
2 T. fresh Italian parsely, minced
3 T. grated Parmesano Regiano cheese
1 t. butter
Directions:
Directions:
Drain liquid from the beans and reserve the liquid. Saute the onion and garlic in hot olive oil until onions are soft. Add tomato sauce, drained bean juice, parsley, grated cheese and seasonings. Simmer for 15 minutes and add the beans. Cook 10 minutes more. Add cooked pasta to bean mixture. Add water (up to 1 cup) if too thick. Heat and serve.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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