Settlemanale pasta e fagioli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried small white beans or navy beans soaked and drained |
| ½ | cup | Olive oil |
| 10 | cups | Water |
| 3 | larges | Garlic clove(s), quartered |
| 1 | large | Onion(s) |
| 1 | Sprig rosemary | |
| 2 | Sprigs oregano | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 469 | ||
| 6 | Sprigs flat-leaf parsley | |
| 1 | Bay leaf | |
| 1 | small | Red dried hot chile |
| 6 | ounces | Tubular pasta |
| 1½ | teaspoon | Tomato paste |
| Salt and pepper to taste | ||
| 2 | tablespoons | Basil, minced |
| Grated Parmesan cheese | ||
Directions
Add beans to a 7-qt. heavy pot along with the olive oil. Add water, garlic and onion and bring to a boil. Skim off foam and lower heat.
Tie the rosemary, oregano, parsley, bay leaf and hot chile together with string and add to the pot. Cover and simmer with the lid slightly ajar, for 1¬ hours, or until the beans are tender.
Meanwhile, cook the pasta in boiling, salted water, drain and set aside. When beans are cooked, remove onion and herb bouquet with a slotted spoon and discard them. Stir in tomato paste and cooked pasta, season to taste with salt and pepper and simmer until hot.
Sprinkle with minced basil and serve, passing grated Parmesan cheese at the table along with a pepper mill.
Submitted By DIANE LAZARUS On 10-17-95