This is my Aunt Pat's (RIP) recipe for pasta fagioli. More than not pasta fagioli(pasta and beans) is served very soupy. This version is not, but still delicious...and super simple! Very lent friendly!
1 28 oz can of tomato sauce
1 large can cannellini beans unrinsed
1lb of small pasta (I usually use ditalini, elbows or small shells)
6-8 cloves garlic
olive oil
Saute chopped garlic in olive oil until toasty
Add tomato sauce and 1/2 can of water and beans in their liquid.
Cover and simmer on med for about 15-20 minutes stirring occasionally.
Cook pasta al dente and tranfer to a bowl
Pour entire contents of sauce over pasta and toss. Serve with grated parmesan or locatelli romano.
Lmao! "lent friendly"
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