Pasta and fagioli

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive Oil; fresh virgin
1 \N Onion; finely chopped
3 \N Clove garlic; minced
1 pounds Tomato;fresh, roma, *
1 teaspoon Oregano; dried
½ teaspoon Thyme; dried
½ teaspoon Rosemary; crushed,dried
¼ teaspoon Marjoram; crushed,dried
\N \N Dash cayenne pepper
¼ teaspoon Black Pepper
¼ teaspoon Salt
15 ounces Cannellini; **
½ cup Water; or more
8 ounces Rotelle pasta; cooked
⅓ cup Parsley; finely chopped
½ teaspoon Balsamic vinegar
\N \N Parmesan cheese for topping

*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and chopped

**kidney or navy beans, rinsed and drained >>>>>> In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper.

Simmer about 10 minutes until sauce is thick and hot. Add beans and water, cook about 5 to 8 minutes to heat through. Stir in pasta, parsley and balsamic vinegar.

To serve spoon 1¼ Cups on four plates and top with a little parmesan cheese. Each serving contains about 330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams sodium.

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