| 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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