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Pasta e Fagioli
Serves 6
4 Tbs. olive oil
2 cloves garlic, through press
3 cups canned chopped tomatoes
2 tsp. fine sea salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. chopped rosemary
2 cups cooked beans
4 cups cooked pasta shapes
2 oz. grated Parmesan
2 Tbs. chopped flat leaf parsley
Heat the olive oil in a large skillet. Add the garlic and the tomatoes, and cook about 5 minutes. Add the salt, pepper, sugar and rosemary. Stir in the cooked beans and pasta, and simmer until heated through. Just before serving, toss in the grated Parmesan and the parsley. Serve warm.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
4 Tbs. olive oil
2 cloves garlic, through press
3 cups canned chopped tomatoes
2 tsp. fine sea salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. chopped rosemary
2 cups cooked beans
4 cups cooked pasta shapes
2 oz. grated Parmesan
2 Tbs. chopped flat leaf parsley
Heat the olive oil in a large skillet. Add the garlic and the tomatoes, and cook about 5 minutes. Add the salt, pepper, sugar and rosemary. Stir in the cooked beans and pasta, and simmer until heated through. Just before serving, toss in the grated Parmesan and the parsley. Serve warm.
(Rebecca Ets-Hokin)
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