Pasta E Fagioli

Written by Administrator    Thursday, 20 March 2008

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

Last Updated ( Thursday, 20 March 2008 )