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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 : |
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- 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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