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Pasta e Fagioli by Pasquale Recipe

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This recipe for Pasta e Fagioli by Pasquale is from The Dunkel 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:  
For the beans/fagioli:
1/2 pound dry white beans, such as navy or cannellini
1-2 cloves garlic
Olive oil, extra-virgin
5 cups water
For the pasta:
1 lb. mixed pasta – assorted small shapes (pasta mista)
1/2 cup olive oil, extra-virgin
3 cloves garlic, sliced
oh yeah baby, optional (hot pepper)
handful of parsley, chopped
Salt, to taste

Directions:
Directions:
For the beans: Rinse the beans thoroughly with cold water. Place the beans in a pot and fill with water. Cover and soak overnight.

Before cooking, rinse the beans again and then place back in the pot with the garlic cloves and a drizzle of oil and cover with 5 cups of cold water. Bring to a boil and let cook for about 15 minutes. Remove pot from heat.

For the pasta: Bring a pot of water to a boil. Add salt to your preference. Once boiling, cook the pasta for 2 minutes less than the package instructions. This will give you pasta al-dente. When done, strain, but leave just a little bit of water still in the pot in order to let cook for another 1-2 minutes along with the beans and garlic mix.

While cooking the pasta, heat up some olive oil in a small frying pan, enough to cover the garlic and hot pepper once added. Once the oil is warm, add the garlic and hot pepper and fry for a couple of minutes, making sure not to let them burn.

Add the beans and a little of the water they were cooked in into the pot of strained, cooked pasta. Mix altogether and serve immediately. Enjoy and cin cin!

Number Of Servings:
Number Of Servings:
10

 

 

 

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