2 garlic cloves, minced
2 tbsp olive oil
1 can tomato sauce (8 oz)
1 cup water
1 can cannellini beans (16 oz)
1/2 lb ditalini or elbow macaroni
1 fresh parsley, chopped
1 cheese, grated
Directions
In a saucepan, fry the garlic gently in the oil until golden brown.
Add the tomato sauce and water, and let cook for 10 minutes. Add
beans, stir gently, continue to cook on simmer. Cook ditalini or
elbow macaroni al dente, drain and add to bean mixture. Stir gently.
If it gets too thick, add a little more water. Add parsley. Serve
immediately, or else the pasta will absorb all the liquid. This is so
good that I would double the recipe, because it is delicious when
sprinkled with grated cheese, with Italian bread dipped in the sauce.
Some people love it cold the next day, or you can add a little water
and warm it up. Enjoy! Serves 4.
VARIATIONS: Omit the can of tomato sauce and it becomes a "white
sauce" utilizing the white bean juice. Pasta e Fagioli is great with
a sprinkle of crushed, dried hot pepper flakes. ALTERNATIVE: Replace
cannellini beans with a can of chick peas, sweet peas, black eye peas
or lima beans - whatever matches your wallpaper best!
Servings: 4 servings
Mamma Mary's Pasta E Fagioli Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, certainly as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic instructions for preparing food.
Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius describes how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and parsley. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, some of which are kept safe in private libraries. By the arrival of the twentieth century, cooking publications are in high demand, due to better eduction, people having increased spare time and having more money. |
We hope you enjoy this Mamma Mary's Pasta E Fagioli recipe.
