Pasta E Fagioli
From rdh14 16 years ago
- 60 minutes to make
- Serves 6
A classic italian comfort food, this is a thicker, more side-dish stand alone pasta dish the way my mother made it, not really soup-y at all. Some of this recipe relies on eyeballing the consistency. It should be hearty, not soupy.
Ingredients
- 1/2 cup olive oil shopping list
- 1 small onion shopping list
- 2 cloves garlic shopping list
- 1 16 oz. can tomatoe sauce, plus same amount of water shopping list
- 1 extra large can diced tomatoes shopping list
- 2 cans undrained cannelini or great Northern white beans shopping list
- salt and pepper to taste shopping list
- 1/4 cup oregano (more or less to taste), divided shopping list
- 1 lb. box cooked ditalini pasta shopping list
- olive oil on hand shopping list
- Fresh grated Romano or Pecorino Romano shopping list
How to make it
- In small soup pot or dutch oven, sweat out onion and garlic in olive oil. There should be enough oil to completely cover the bottom of the pan.
- Add tomato sauce, plus one can of water and 1 large can of diced tomatoes.
- Add 2 cans of undrained white beans and stir well. Add salt and pepper to taste and 1/2 the oregano. Cover and let simmer for about 15 minutes.
- Add pasta, additional pepper and the remaining oregano. Cover and cook over low heat for about 20 minutes. If the mixture is too dry, add a bit of water and additional oregano and pepper
- When heated through and well seasoned, add an additional drizzle of olive oil over the top and stir well.
- Serve with freshly grated romano cheese.
People Who Like This Dish 5
- lunasea Orlando, FL
- chihuahua Sonoma County, USA
- juliecake Bluffdale, UT
- cocinera Webster, TX
- recipesrule Winnipeg, CA
- henrie Savannah, GA
- marriage Apalachin
- rdh14 Niles, IL
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The Rating
Reviewed by 5 people-
Sounds good, you got my 5, thanks for the great post. Hope you have a Happy Easter.
henrie
in Savannah loved it
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Just love this, I make mine rather thick as well, never soupy. Great recipe!
juliecake
in Bluffdale loved it
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Another great recipe - I love it! Thanks again...
lunasea
in Orlando loved it
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