Pasta E Fagioli

This is an easy, inexpensive, nutritious dish that is also tasty and fast to make. For any vegan (omit parm, duh), vegetarian, or omnivore who has run out of inspiration but wants some real comfort food. This recipe is my adaptation of the Epicurious version.

2 garlic cloves, minced
1 16 ounce can petite dice tomatoes, drained slightly
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1 15 ounce can great white northern beans, rinsed, drained*
Salt and pepper
12 ounces fettucine noodles (almost any pasta will do), freshly prepared, drained, and rinsed.
grated parmesan

Heat 3 tablespoons oil (I use a combination of olive and coconut) in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil, oregano and beans. Cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with a little olive oil. Pour sauce over and toss thoroughly. Serve, passing parmesan separately.

Serves a family of four with leftovers.

* Alternatively: take one cup of dried beans the night before, sort, rinse, and soak them overnight. Then drain and cook for one hour or until tender. Use in recipe as proscribed.

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