pasta e fagioli

Serves four easily. Pasta dish, not soup dish. A spoon may be helpful, though. Delicious and easy.

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 can(s) cannellini beans
  • 6 ounce(s) pancetta cut into 2 inch slices
  • 28 ounce(s) canned tomatoes food processed lightly
  • 1 yellow onion sliced, not too small
  • 6 clove(s) garlic crushed
  • 1/4 cup(s) olive oil
  • 13 1/2 ounce(s) penne pasta, whole wheat
  • handful parsley chopped
  • italian seasoning to taste
  • salt and pepper to taste
  • parmesan cheese to taste freshly grated

Preparation

  1. Heat oil in a large pan. Sautee garlic and onions for a minute. Add drained beans. Add tomatoes. Add a little parsley and Italian seasoning. Let it go for a half hour while you boil the water. Cook pasta. Throw the pasta in with the sauce, let it continue warming for a minute. Serve with parsley and cheese as garnishes.
May 2012

This recipe is a personal recipe added by Douglasbranch and has not been tested or endorsed by MyRecipes.

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