Pasta Fagiole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pasta Fagiole calories by ingredient


Introduction

This is simple peasant food. Pasta with beans. It's soupy, but not many ingredients, certainly no meat. Served with lots of grated cheese. This is simple peasant food. Pasta with beans. It's soupy, but not many ingredients, certainly no meat. Served with lots of grated cheese.
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)

Tips

You can fancy it up with diced carrots and diced celery.


Directions

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.