Momma Maglione's Easy Pasta Fagioli

photo by tamalita




- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 4 -6 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 (14 1/2 ounce) can tomato sauce
- 1 (14 1/2 ounce) can water
- 14 1⁄2 ounces cannellini beans
- 1 pinch crushed pepper
- 8 ounces ditalini (you can substitute elbow macaroni)
directions
- Saute garlic in olive oil.
- Add tomato sauce, water, cannellini beans and crushed red pepper and simmer while pasta is cooking.
- Rinse pasta. Mix ditallini and sauce mixture.
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Reviews
-
This is a nice & quick recipe for pasta e fagioli. I put in the whole can of white beans with liquid, since the recipe didn't say to drain beans. After tasting, I added one packet of Goya Jambon (ham) bouillon. I've seen pasta fagioli recipes which use a ham bone as flavoring. I guess it must be the carnivore in me! Very nice just as written. Made for ZWT4. Thanks for a very nice recipe, Emily Elizabeth!
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*reviewed during ZWT4* This was a great recipe for a quick and easy dinner. The cannellini beans gave it extra protein and were really nice and creamy addition to the pasta and sauce. I couldn't get the ditalini pasta in gluten-free variety so used a twister pasta instead. We sprinkled over pepper and parmesan cheese. Also would be great with some fresh herbs added in. Photo to be posted
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RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.