Loosely translated to “pasta and beans” this Italian dish is one the first meatless classics. Tomatoes are sautéed with garlic, seasoned with parsley, oregano and basil and tossed with Cannellini beans and orrechiette. This dish comes to us from Angela of The Sustainable Scribe.
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 16-ounce can Italian plum tomatoes, drained and chopped
- 2 tablespoons fresh parsley, minced
- ½ teaspoon dried basil, crumbled
- ¼ teaspoon dried oregano, crumbled
- 1 15-ounce can cannellini beans, rinsed and drained
- salt and pepper, to taste
- 8 ounces elbow, ditalini, orrechiette or other short pasta, freshly cooked
- red pepper flakes*, to taste
Heat 2 of the tablespoons of olive oil in large skillet over medium heat. Add the garlic and sauté for about 2 minutes, or until the garlic begins to brown.
Stir in the chopped tomatoes and cook for another 5 minutes. Season the tomato mixture with the parsley, basil and oregano. Turn heat down to medium-low and simmer for about 15 minutes, or until the tomatoes soften, stirring occasionally and breaking up the tomatoes with back of a spoon.
Add the cannellini beans, stir to combine and cook for about 5 minutes more, or until the beans are heated through. Season with salt and pepper to taste.
Place the cooked pasta in a large bowl. Toss the pasta with the remaining tablespoon olive oil. Pour the cannellini bean sauce over the pasta and toss together thoroughly. Finish the dish with red pepper flakes, if you like it spicy.
Pasta e Fagioli
Servings per Recipe: 4Amount per Serving
Calories from Fat: 108
Total Fat: 12g
Saturated Fat: 1.7g
Dietary Fiber: 8.1g
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