Pasta e Fagioli

Pasta e Fagioli

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by Frank Scibelli

WCNC.com

Posted on March 10, 2014 at 12:18 PM

Pasta e Fagioli

2T        Extra Virgin Olive Oil
4ea        Garlic Cloves, sliced
1/4 Cup    Prosciutto, small diced
1 Can    Chopped Tomatoes
To Taste    Crushed Red Pepper
2T        Fresh Parsley, chopped
1 Cup    Water
2 Cans    Cannellini Beans
1 Pound    Ditalini Pasta, cooked
To Taste    Kosher Salt


In a medium sauce pot, sauté garlic and prosciutto in olive oil until garlic is golden in color.  Add tomatoes, red pepper, parsley and half the water. Simmer for 10-15 minutes on medium heat.  Add Cannellini beans and remaining water.  Let simmer for 10 minutes, add pasta, simmer for 5 minutes and serve.  Garnish with extra virgin olive oil, serve with crushed red pepper, Pecorino Romano cheese and crusty Italian bread.


 

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