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Carlo's Pasta Fagioli

   -- -- Posts: 46
edited November -1 in Sides
<h4>Ingredients</h4>for the beans: <BR><BR>1 pound of pinto beans (or borlotti if available) <BR>2 stalks of celery, chopped <BR>4 cloves of whole garlic <BR>1 onion, chopped <BR>1 teaspoon baking soda <BR>salt <BR><BR>for the sauce: <BR><BR>6 tablespoons olive oil, one for each person <BR>1 onion, chopped <BR>1 stalk celery, chopped <BR>2 vegetable buillion cubes <BR>red pepper flakes <BR>1 large can of peeled tomatoes, mashed <BR>salt to taste <BR>parsley and basil <BR><BR>for the pasta: <BR><BR>1 pound of short elbow pasta or linguini broken into pieces about 3 inches long <BR><BR>serve pasta fagioli in a bowl with ground parmesan and extra red pepper flakes on the side. <h4>Instructions</h4>for the beans: <BR><BR>soak the pinto beans in plenty of water with the baking soda overnight. drain the beans and combine with the other bean ingredients. cover with wter adn cook until beans are tender, but not soggy. <BR><BR>drain beans but retain cooking water. <BR><BR><BR>for the sauce: <BR><BR>heat olive oil and saute onion, celery and garlic. cook about 5 minutes over medium heat. add tomatoes, buillion cubes, red pepper flakes and salt. cook an additional 30 minutes. <BR><BR><BR>for the pasta: <BR><BR>cook pasta al dente in plenty of salted water. <BR><BR>drain pasta. <BR><BR>combine pasta, beans and sauce. if the combination is too dry, add some liquid drained from the beans. the pasta fagioli should be soupy. sprinkle with parsley and basil. <BR><BR>serve pasta fagioli in a bowl with ground parmesan and extra red pepper flakes on the side. <h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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