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Revision as of 17:07, 29 January 2007
, 17:07, 29 January 2007off to Italy initial recipe
Pasta E Fagioli
* 1/4 cup extra virgin olive oil
* 6 cloves garlic, minced
* 1 can (6 ounces) tomato paste
* 2 cans (15 ounces each) cannellini beans, undrained
* 2 teaspoons dry basil leaves
* 3-4 cups boiling water, divided usage
* 2 cups beef broth
* 1/3 cup dry red wine
* 12 ounces ditalini, elbow macaroni, or any short tubular pasta
* salt and pepper to taste
* parmesan cheese, freshly grated
* chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3-4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.
* 1/4 cup extra virgin olive oil
* 6 cloves garlic, minced
* 1 can (6 ounces) tomato paste
* 2 cans (15 ounces each) cannellini beans, undrained
* 2 teaspoons dry basil leaves
* 3-4 cups boiling water, divided usage
* 2 cups beef broth
* 1/3 cup dry red wine
* 12 ounces ditalini, elbow macaroni, or any short tubular pasta
* salt and pepper to taste
* parmesan cheese, freshly grated
* chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3-4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.
