You are here

Member since June 2007
0
4

Pasta Fagioli

What you need: 

6-8 cloves garlic, finely chopped or pressed
2 medium onions, chopped
dried Italian seasoning
dried basil
2 cans diced tomatoes
2 cans dark red kidney beans, 15 oz. each
2 cans light red kidney beans, 15 oz. each
2 cans white kidney beans (Cannellini), 15 oz. each
1 can tomato sauce, 15-24 oz. or more.
1/2 cup olive oil
1 teaspoon red pepper flakes
salt and black pepper to taste
1 lb. ditalini or short rigatoni pasta

What you do: 

In a large stewpot warm the olive oil over medium heat. Either finely chop garlic into oil or use a garlic press. Do not brown garlic, simmer in oil until it begins to cook and become aromatic. Add Italian seasoning and basil to oil and garlic. I use a good size pinch of each, use whatever amount you want for your taste. Add red pepper flakes. Simmer for a few minutes then add onions. Cook until they begin to become translucent, stirring frequently.
Once onions are cooked add tomato sauce, diced tomatoes and all beans. Do NOT drain liquid from beans, add it into the sauce. Stir well. Bring entire mixture almost but not quite to a boil. When you start to see some frothing on the surface lower heat immediately to a low/moderate simmer. Add salt and black pepper to taste. Cover pot and allow to simmer for at least one hour, two or more is even better because it allows the beans to start breaking down a little to thicken the sauce. Stir occasionally, keep heat low enough that it doesn't burn at bottom of pot.
When sauce is ready, boil, drain and rinse pasta according to package directions. Add pasta to sauce and stir well. I sometimes spice it up with a little extra ground red pepper on top as well.
I sometimes bulk up this recipe with a couple of extra cans of beans if I want to stretch it.

Preparation Time: 
20 min, 2 hours
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Even cutting it in half, I'll still be eating it for days!  Very good. :)

  What can I say- there were eight kids in my family. My Mom always cooked BIG so that's how I learned.

  Your fresh spices sound like a delicious addition. Glad you liked the recipe.

0 likes

This made a rather tasty one-pot meal.  The recipe, as is, makes so much that I cut it in half.  I also used the following fresh herbs (rather than dried) since I have such a lovely herb garden: 10 large shredded basil leaves, 2 10-inch sprigs of densely covered Italian oregano, leaves stripped and minced, and 6 8-inch sprigs of thyme which I just threw right in and fished the main stems out later.  I also drained and rinsed my beans and then added 1/2 cup of veggie broth (I have this weird thing about canned bean liquid).  Even cutting it in half, I'll still be eating it for days!  Very good. :)

0 likes
Log in or register to post comments