Italian pasta fajoile
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti, uncooked |
| 3 | quarts | Water |
| 2 | tablespoons | Salt |
| ¼ | cup | Olive oil |
| 2 | mediums | Onion |
| 28 | ounces | Tomato canned, crushed |
| 1 | teaspoon | Tomato paste |
| 1 | teaspoon | Pepper |
| 16 | ounces | White kidney (cannelli) |
| Beans | ||
Directions
Break spaghetti into 1 1/2inch pieces. In a deep skillet saute' onions in olive oil until translucent and brown. Add tomatoes, tomato paste and pepper. Lower heat to simmer and cook slowly for 20 minutes. Bring 3 qts water to full boil. Add 2 Tbs salt and cook pasta al dente. Add beans to cooking sauce and cook a few more minutes. Start draining the spaghetti but reserve the liquid. Now add back liquid until pasta and spaghetti are equal level in pot. Now add the sauce while stirring. You can adjust the amount of liquid to desired consistency. Careful not to add too much or flavor will be diluted. Add some black pepper to taste.