Pasta e Fagioli
A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 to 4
Italian
Soup/Stew
Bean
Pasta
Tomato
Appetizer
Vegetarian
Kid-Friendly
Quick & Easy
Summer
Bon Appétit
Pittsburgh
Pennsylvania
Small Plates
- salt and pepper
- 4 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- grated parmesan
- n/a
- 2 garlic cloves, minced
- 1 16-ounce can italian plum tomatoes, drained, chopped
- 1/2 teaspoon dried basil, crumbled
- 1/4 teaspoon dried oregano, crumbled
- 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
- 8 ounces elbow macaroni, freshly cooked
Preparation Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté 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.
