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Pasta e Fagiole

Contributed By: Ralph, CA | See all of Ralph's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
This is hearty, spicy soup that my Mom made quicker to prepare by not pre-cooking the pasta.
1 - 1 lb. package ditaline, or salad macaroni
2 - 28oz cans Tomato Sauce
2 - 15 oz cans Cannellini Beans, undrained
3 - cloves garlic, minced
1 - medium to large onion, thinly sliced, then chopped
Olive Oil, Water, Freshly ground black pepper, dried basil and oregano
Cover the bottom of a 5 - 6 quart pot with olive oil over medium low heat. Add onionns and stir to coat with oil. Saute until translucent and just beginning to turn color. About halfway through sauteeing onions, add the minced garlic and stir to mix. When onions are near to done, add the two cans of sauce, rinse the cans with water and add two full cans of water to the sauce. Raise heat and bring to a rolling boil. Add the pasta and stir to keep it from sticking or clumping. When the pasta is almost al dente, add a generous amount of black pepper. The sauce should have a spicy 'bite' to the taste. When the pasta is done, add the undrained beans, stir to combine then add basil and oregano generously until the dish is redolent with herbs. Taste the sauce to see if it needs more of anything. You'll note there is no salt listed in the ingredients. I find that there is sufficient salt in the sauce for this dish, since it is served with either parmiggiano or romano generously sprinkled on top.

My mom sometimes put in celery and/or parsley leaves if she had them fresh and handy.


This dish can also be made "en bianco" by eliminating the tomato sauce and increasing the water by an equal amount. Salt may be required to cook the pasta properly.

Date Added: 04/02/2010
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