Pasta e fagioli/Pasta Fazool
8 ounces dried small-ish pasta (elbow, rotini, ditalini, small shells)
4 tablespoons olive oil
1/2 teaspoon dried rosemary, crushed
2 T minced garlic
1 15-ounce can diced tomatoes, drained
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon dried oregano
1 15-ounce can cannellini beans, drained and rinsed
Salt and pepper to taste
grated parmigiano-reggiano for garnish
Prepare pasta according to directions and set aside in a large bowl and toss with 1 tablespoon of olive oil.
Heat 3 tablespoons oil in heavy large skillet on medium. Add rosemary and garlic and saute until lightly browned and fragrant.
Posted by Lesley
8 ounces dried small-ish pasta (elbow, rotini, ditalini, small shells)
4 tablespoons olive oil
1/2 teaspoon dried rosemary, crushed
2 T minced garlic
1 15-ounce can diced tomatoes, drained
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon dried oregano
1 15-ounce can cannellini beans, drained and rinsed
Salt and pepper to taste
grated parmigiano-reggiano for garnish
Prepare pasta according to directions and set aside in a large bowl and toss with 1 tablespoon of olive oil.
Heat 3 tablespoons oil in heavy large skillet on medium. Add rosemary and garlic and saute until lightly browned and fragrant.
Posted by Lesley