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

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