Pasta E Fagioli
1 medium onion, finely chopped (1-1/2 cups)
3 garlic cloves, minced
1 lb. fresh Roma tomatoes, peeled, seeded and diced, or 1 16-oz. can
plum tomatoes, drained and chopped
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dried marjoram
1/8 tsp red pepper flakes
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 15-oz. can cannalini or kidney beans, rinsed and drained
8-oz. Rotelle pasta, cooked and drained
1 tbsp extra-virgin olive oil
1/3 c. minced, fresh parsley
1/2 tsp balsamic vinegar
1/4 c. freshly grated Parmesan cheese
In large skillet or 4- to 6-quart heavy casserole, cook onion and
garlic over low heat, covered, until onion is soft and translucent,
about 8-10 minutes. Add a little water, if necessary, to prevent
scortching. Add tomatoes, oregano, thyme, rosemary, marjoram, red
pepper flakes, salt and pepper. Simmer until sauce is thick and hot,
about 10 minutes.
Add the beans and 1/2 cup water and cook 5-8 minutes to heat through.
Toss cooked pasta with olive oil and add to soup along with parsley
and vinegar, stirring to mix well.
To serve, spoon 1-1/4 cups soup into each of four bowls and top with
1 tablespoon freshly grated Parmesan cheese.
Yield 5 cups--four 1-1/4 cup servings.
Calories 330.
Pasta Figiole
2 tbsp olive oil
1 small onion, chopped
1 rib celery with leaves, finely chopped
2 cloves garlic, thinly sliced
1 28-oz. can crushed tomatoes
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp red pepper flakes
2 15-oz. cans canalini beans, rinsed and drained
1 lb. detalini pasta
Heat oil in large pot. Add onion and celery, cook over medium-low
heat until softened about 7 minutes. Add garlic, cook 1 minute. Stir
in basil, tomatoes, oregano, salt, pepper flakes and beans. Bring to a
boil. Lower heat and simmer, covered, 20 minutes.
Meanwhile, cook pasta following package directions. Reserve 1 cup
cooking water. Drain pasta. Add pasta to bean mixture. Add reserved
water.
Sprinkle Parmesan cheese over top of each serving.
Yield 6 servings.
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