Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 8, 2011
Pasta Fagioli
Pasta
Prep time:
10 minutesCooking time:
35 minutes“This Italian classic is great for using that last lasagna noodle in the box. Break the noodle into small pieces, then cook according to package directions. One noodle equals about 2 ounces of pasta.”
Ingredients
Serves 4
- 3 tablespoons olive oil
- 1 large onion, minced
- 1 stalk celery, sliced
- 2 cloves garlic, chopped
- 1/2 teaspoon dried rosemary
- 1 (16-ounce) can tomatoes
- 2 (8-ounce) cans tomato sauce
- 1 cup water
- 8 ounces ditalini, tubetti or elbow macaroni pasta
- 2 (15-ounce) cans pinto beans, drained
Directions
1
Heat olive oil in a large pot over medium-high heat. Add onion, celery and garlic. Cook, stirring occasionally, until tender, about 5 minutes.
2
Add rosemary, undrained tomatoes, tomato sauce and water to pot. Bring to a boil; reduce heat to low. Simmer for 20 minutes.
3
Meanwhile, cook pasta according to package directions. Drain.
4
Add pasta and beans to tomato sauce mixture. Cook until heated through, about 10 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To quickly get every drop of tomato sauce out of the cans, use the cans to measure the water in step 2.
Great Pairings
Creamed Spinach Casserole
You May Also Like...
Victoria Collection
This classic dinnerware will take you back to a time of manor houses and nobility. Set a table fit for a king with this exclusive design!
