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Pasta E Fagioli
1/4 cup extra virgin olive oil
6
1
2
2
3
2
1
1
cloves garlic, minced
can (6 ounces) tomato paste
cans (15 ounces each) cannellini beans, undrained
teaspoons dry basil leaves
−4 cups boiling water, divided usage
cups beef broth
/3 cup dry red wine
2 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.
Pasta E Fagioli
21
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