Pasta e Fagioli (Pasta and Beans)
Experienced home cooks are masters at making delicious, healthy and economical meals from simple ingredients. By cooking in quantity, they fuel their families with nourishing meals to enjoy all winter. Try this recipe by an experienced PCC Cooks instructor for a hearty taste of home.
- 4 15-ounce cans cannellini beans (or 1 pound dried white beans) Add to list
- 4 cups water Add to list
- Salt Add to list
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling Add to list
- 2 cloves garlic, sliced Add to list
- 1 stalk celery, chopped Add to list
- 5 ounces cherry tomatoes, cut in half Add to list
- 10 ounces dried cut pasta, such as small shells or elbows* Add to list
- 2 tablespoons chopped fresh basil Add to list
If using dried beans, soak overnight in 8 cups of water. Rinse, boil for 1 hour in 4 cups of salted water. (Or, if using canned beans, drain liquid, rinse and boil over medium-high heat for 10 minutes in 4 cups salted water.)
In a saucepan, heat oil over medium-high heat.
Sauté garlic and celery for 1 minute. Add tomatoes and sauté for 2 minutes. Add tomato mixture to beans and stir. Cook over medium-high heat for 10 minutes.
Add pasta, stir, then cook over medium heat 8 minutes or until pasta is al dente (soft enough to bite, but still firm). Remove from heat and let sit 5 minutes, allowing pasta to absorb liquid.
To serve, drizzle with olive oil and garnish with fresh basil. This dish holds well for several days refrigerated.
* If you want to freeze this dish, omit adding the pasta. Thaw, heat and serve drizzled with olive oil over slices of crusty bread.
Recipe by, PCC Cooks instructor
Source: January 2009 Sound Consumer