In Italy, pasta e fagioli (pasta and beans) is a very traditional recipe that has about 1,000 variations. This recipe isn't really like the traditional pasta e fagioli but it was very tasty. I hope you enjoy!
Fusilli e Fagioli
24 oz can San Marzano tomatoes (or whole, peeled Roma tomatoes)
15 oz can cannelinni beans, drained and rinsed
1/4 onion, finely diced
1 small package baby bella mushrooms, sliced
2 big pinches dry basil
1 ts red pepper flakes
2 cloves garlic, finely chopped
2-3 Tbls EVOO
Salt and pepper
Parmiggiano Reggiano
3/4 box fusilli pasta (or penne)
In a large saute pan, heat EVOO over medium heat. Add onions and mushrooms and saute until onions are translucent. Add garlic and saute another 1-2 minutes. Squish tomatoes into pan and continue to simmer. Add beans and season with basil, red pepper, salt and pepper. While that continues to simmer and tomatoes break up, prepare pasta according to directions. Remember when cooking pasta that it should be cooked in water that tastes like the sea! Add salt. :-) Using a slotted spoon, scoop pasta out of water and directly into the sauce. Cook another minute or so with pasta in the pan. Serve hot and top with grated parmiggiano reggiano.
GFCF
Substitute gluten-free pasta for fusilli and leave out parmiggiano.
No comments:
Post a Comment