Pasta e Fagioli

This week has been uneventful thus far…I mean, I guess Italians have jobs and stuff. So, yet more trolling of the web and also the stealing of recipes from from my friend MD.
pasta_e_fagiooli

Pasta e Fagioli

Yes, I know this is yet another recipe with beans. But. A can of beans is cheap, and a good source of protein.

[By the way, I am now taking applications for a boyfriend willing to cook all this stuff I’ve been posted, because the chances of me doing so are pretty slim. Also, if said boyfriend was rich and could support my research here in Italy, that would also be a plus. I have no problem offering forth sexual favors, within reason…]

This dish is also vegan and still delicious, obvee if you leave out the non-vegan ingredients and have made a donation to Greenpeace recently.

4 tbsp olive oil
2 garlic cloves, minced
1 tbsp tomato paste OR , a seeded and chopped up tomato, or tomato puree or 2 tbsp of leftover marinara (depending on how tomatoey you want it)
Meat: Pancetta/Speck/Ham/Bacon (just for flavor, so not a whole lot unless you really like meat)
A sprig of fresh parsley
1 15-ounce can cannellini beans (NOT drained)
Salt and pepper
8 ounces elbow macaroni, freshly cooked (or any other relatively small pasta)
Grated Parmesan (if you want some on top)

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté (only about 1-2 minutes, STOP before it browns). Add in the meat and saute 3-5 minutes. Stir in tomatoes and cook 5 minutes. Add parsley and simmer, stirring occasionally and breaking up tomatoes with back of spoon, about 10 minutes. Add beans and cook until the beans are as soft as you like them 5-15 minutes. Season with salt and pepper. Cook pasta until it’s almost ready then drain and add it to the pot of beans. Mix thoroughly and let the pasta finish cooking and absorb some of the delicious sauce, 3 minutes. Serve in bowls with a drizzle of extra virgin olive oil.

Eat. Chase with an Activia if needed.

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~ by Daniel on October 28, 2009.

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