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Lena's Pasta Fazul

"My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying."

Ingredients :

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/4 cup chopped parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups whole peeled tomatoes, sliced
  • 2 cups drained canned cannellini beans
  • 1 pound uncooked pasta
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions :

Prep : Cook : 5M Ready in :
  • Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
  • Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
  • Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Notes :

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