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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)
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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
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