Monday, December 21, 2009

Pasta Fagioli

So a friend of mine used to make this for us years ago. He lived in Italy for a while and picked up some delicious authentic recipes. Pasta Fagioli translates to "pasta and beans." In the winter, this counts as a 'poor man's meal' or pantry meal for me if I use canned tomatoes. But if tomatoes are in season, you should definitely use them! This makes my whole house smell like heaven with fresh tomatoes and basil in the summer.

The recipe calls for adding the dry noodles to the sauce. I prefer to cook the noodles in a pot of salted water separately while the sauce is simmering so I don't have to "babysit" them quite so much.

Olive Oil
Sweet Onion
Canned Cannellini/Great Northern beans (reserve a few for a garnishing the top of each bowl)
Salt and Pepper
Spaghetti noodles

In your blender or food processor combine: 3 T. olive oil, 2 springs of basil, 3 medium size tomatoes or 5 small tomatoes, 2 gloves of garlic, 1/2 cup onion. Blend.

Add: 1 can of great northern beans, rinsed. Salt and Pepper to taste. Blend. The beans absorb alot of the salt, so be generous with the salt.

Pour sauce into large stock pot and cook on medium. Reduce heat and allow sauce to simmer. Sauce will change from pinkish-orange to redish-orange. Once sauce is simmering add noodles.

When I add my noodles, I like to break them in half. Place right on top of sauce, then, take about 2 cups of water and pour into pot just covering noodles. Stir periodically on simmer for about 15 to 20 minutes ~ until water is absorbed.

Serve with generous helping of shredded parmesan cheese, the reserved beans, and a little extra basil.

No comments:

Post a Comment