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Pasta e Fagioli recipe

This classic Italian robust mix of cannellini(white kidney beans) and macaroni in a light tomato sauce, isready to serve in under 30 minutes.

Recipe: Pasta e Fagioli

4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans (white kidney beans), rinsed,drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

  • Heat 3 tablespoons oil in heavy largeskillet over medium heat. Add garlic and saut until brown,about 2 minutes.
  • Stir in tomatoes and cook 5 minutes.
  • Add parsley, basil and oregano and simmeruntil tomatoes soften, stirring occasionally and breaking uptomatoes with back of spoon, about 15 minutes.
  • Add beans and cook until heated through,about 5 minutes.
  • Season with salt and pepper. Place pastain bowl. Toss with remaining 1 tablespoon oil. Pour sauce overand toss thoroughly.
  • Serve, passing Parmesan separately.

    Serves 2 to 4.

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