Pasta e Fagioli by Victoria Gotti . By Lennie Giambalvo and Jerri Ferrara Courtney in Its called Gravy not Sauce you Stupido... (Files) · Edit Doc. Pasta e Fagioli by Victoria Gotti 12 ounces Dried cannellini beans ¼ cup virgin olive oil 1 white onion, chopped 1 ½ cups baby carrots 1 cup chopped celery 2 garlic cloves, chopped 2 fresh basil leaves One 28-ounce can crushed tomatoes, undrained 1 Cup Chicken Broth Salt and pepper to taste 1 pound fresh ditalini pasta ½ cup freshly grated Parmesan cheese 1. Soak the beans overnight. When ready to use, boil briefly in salted water, then drain and set aside. 2. In a skillet, heat the oil over medium heat. 3. Sauté the onion for 1 minute, then add the carrots, celery, garlic, and basil leaves. Cover the skillet and cook for 12 minutes. 4. Add the tomatoes, chicken broth, beans , and salt and pepper. Cover the skillet and simmer for an additional 40 minutes. 5. Fill a large pot with water and bring to a rolling boil. Add the pasta and cook for approximately 6 minutes, or until al dente. 6 Drain the pasta and add it to the tomato mixture. Cover the skillet and cook for an additional 2 to 3 minutes. 7. Transfer the pasta e fagioli to a large serving bowl or platter, and garnish with the Parmesan cheese.
Posted on: Sat, 14 Sep 2013 21:02:34 +0000
Trending Topics
Recently Viewed Topics
© 2015