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Pasta Fagiola



Submitted by Tony and Sharon Marchese, Broomfield Hills, MI
 
PASTA FAGIOLA   
SERVES 4

5TB OLIVE OIL          3TBL TOMATO PASTE                 SALT AND PEPPER TO TASTE
1SMALLL ONION        2/3 CLOVES GARLIC CHOPPED       1CAN -ILB12OZ-CRUSHED TOMATOES
1CAN NAVY BEANS     1 1/2 CUPS SM NOODLES -SM BOWS,ORZO OR BROKEN SPAGETTI
 
BROWN GARLIC AND ONIONS IN OIL UNTIL GOLDEN
ADD TOMATO PASTE, TOMATOES,SALT AND PEPPER.  PARTIALLY COVER AND COOK SLOWLY FOR 1 1/2 HRS.
STIR OFTEN.
COOK PASTA ALDENTE. SAVE WATER FROM PASTA. DRAIN BEANS AND RINSE. ADD ALL INGREDIANTS TO SAUCE
ADD SOME OF PASTA WATER TO SAUCE FOR SOUPY CONSISTANCY BUT NOT TOO WATERY
ADD  HOT WATER AS NECESSARY FOR PROPER CONSISTANCY
SERVE WITH GRATED PARMESAN CHEESE TO SPRINKLE OVER SOUP.
ANOTHER GREAT ADDITION IS GOOD ITALIAN BREAD AND BUTTER. SPRINKLE CHEESE ON BREAD ALSO.
THIS RECEIPE CAN BE INCREASED IN EQUAL PROPORTIONS AS NECESSAY

BON APPETITO

 

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