Guest guest Posted June 9, 2000 Report Share Posted June 9, 2000 * Exported from MasterCook * Pasta E Fagioli Recipe By : Bon Appetit, July 1990 Serving Size : 2 Preparation Time :0:00 Categories : Beans Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 2 garlic cloves -- minced 1 can Italian plum tomatoes (16 ounces) -- 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 Grated Parmesan Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and saute until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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