Julho 31, 2010 | Visitas: 5
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Pasta E Fagioli
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Ingredientes
  • ¼ cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 can (6 ounces) tomato paste
  • 2 cans (15 ounces each) cannellini beans, undrained
  • 2 teaspoons dry basil leaves
  • 3−4 cups boiling water, divided usage
  • 2 cups beef broth
  • ⅓ cup dry red wine
  • 12 ounces ditalini, elbow macaroni, or any short tubular pasta
  • Salt and pepper to taste
  • Parmesan cheese, freshly grated
  • Chopped fresh basil leaves, optional

Preparacao
  1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
  2. medium heat just until golden. Add tomato paste and cook 3−4 minutes
  3. stirring occasionally.
  4. Puree 1 can of beans in food processor or blender; add to saucepot with
  5. remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
  6. broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
  7. occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
  8. dente, adding remaining hot water, if needed and stirring occasionally.
  9. Serve hot topped with Parmesan and fresh basil, if desired.

 

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