| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Canellini beans |
| 1/4 | c | Extra virgin olive oil |
| 6 | Cloves garlic | |
| 3 | Or 4 tomatoes; chopped | |
| Coarse kosher salt | ||
| Fresh basil or Italian spices | ||
| Crushed red pepper | ||
| 1 | lb | Pasta; different shapes |
INSTRUCTIONS
Soak beans overnight. Rinse the beans and put in a pot covering the beans with water about 2" above the beans. Cook the beans until softened -- about 1 hour. In a saucepan, heat the olive oil. Stir in the garlic and cook until light brown. Add tomatoes, salt, herbs, and spices. Let this mixture cook about 40 minutes until it forms a sauce. While the beans are still cooking -- in about last 10 - 12 minutes -- add about a pound of pasta to the bean mixture. Keep a pot of boiling water ready in case the water seems to be cooking out. Add the boiling water as needed so that it remains above the bean and pasta level. When the pasta is cooked, add the tomato mixture. Stir and serve. Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@erols.com> on Oct 6, 1998, converted by MM_Buster v2.0l.
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