Directory:KJ Kitchens/Pasta E Fagioli
Pasta E Fagioli
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 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
Directions:
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.
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
KJ Kitchens