Pasta Fagiole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Contadina (Tomato Sauce) (by FOXMOON)
1 small Onions, raw
1 serving Bush's Best Great Northern Beans 15.8 oz (1 can) (by JUDYBAT25)
2 tbsp Extra Virgin Olive Oil
8 oz Ditalini
1 serving Salt and Pepper to taste (by ANEWAY)
Put 4 quarts of water on to boil to cook the pasta. Salt (1 – 2 TSPN salt, or what you're used to). While that's heating, saute the diced onions in the olive oil. When they're translucent add one 15.8oz can of plain tomato sauce and two cups of water. Let it come to a boil. Drain the beans and add them to the sauce. Salt and pepper to taste.
Meanwhile, cook the pasta “al dente” - 9 minutes. RESERVE the pasta water. Drain into a pot so that you RESERVE the pasta water. Put the pasta into the sauce. Let it set, over very low heat for about 2-4 minutes - no longer (while finishing a salad or setting the table, etc). When you come back to it it may be a bit dry because the pasta soaked up some water. You can add a little of the reserved pasta water (¼ to ¾ cups).
Serving Size: 4 two cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA21701.
Serving Size: 4 two cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA21701.
Nutritional Info Amount Per Serving
- Calories: 344.2
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 255.5 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 4.3 g
- Protein: 9.2 g
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