Do you have a recipe for Pasta Fagioli ?!
1 pound Ditalini (may substitute elbow Macaroni)
2 (15 ounce) Cans Hunts or supermarket brand Tomato Sauce (Not Spaghetti Sauce)
1 can chicken broth
1 can progresso cannellini beans (may substitute great northern or navy beans)
1 ounce extra virgin olive oil
2 cloves crushed garlic
1/8 tsp. oregano
1/2 tsp.salt
1/8 tsp. crushed red pepper (or may use ground black pepper)
In a 2 quart sauce pan, sauté garlic and oregano in olive oil over medium heat for about 30 seconds. Do not brown. Add tomato sauce, chicken broth, and beans. Add salt and pepper, and simmer for 10 minutes to blend flavors. Cook pasta according to package directions. I usually prepare it "al dente," (with a little bite to it, but no crunch). Drain Pasta, and return to pot. Add tomato/bean mixture, and serve. May sprinkle with Parmesan cheese if desired.
nfd?
Answers: Basic Pasta Fagoli
1 pound Ditalini (may substitute elbow Macaroni)
2 (15 ounce) Cans Hunts or supermarket brand Tomato Sauce (Not Spaghetti Sauce)
1 can chicken broth
1 can progresso cannellini beans (may substitute great northern or navy beans)
1 ounce extra virgin olive oil
2 cloves crushed garlic
1/8 tsp. oregano
1/2 tsp.salt
1/8 tsp. crushed red pepper (or may use ground black pepper)
In a 2 quart sauce pan, sauté garlic and oregano in olive oil over medium heat for about 30 seconds. Do not brown. Add tomato sauce, chicken broth, and beans. Add salt and pepper, and simmer for 10 minutes to blend flavors. Cook pasta according to package directions. I usually prepare it "al dente," (with a little bite to it, but no crunch). Drain Pasta, and return to pot. Add tomato/bean mixture, and serve. May sprinkle with Parmesan cheese if desired.
nfd?
Andrea's Pasta Fagioli
5 out of 5 stars
"This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread."
http://allrecipes.com/Recipe/Andreas-Pas...
Olive Garden Pasta E Fagioli:
25 min 25 min prep
36 servings 9 quarts
3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni
Sauté beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
Simmer until celery and carrots are tender, about 45 minute.
NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.