💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › pasta-fa… captured on 2022-06-11 at 23:50:37.
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Title: Paulo Luigi's Pasta Fagioli
Categories: Soups, Pasta, Italian
Yield: 8 Servings
1 lb White beans (Navy or
-Northern)
2 tb -4 tbsp. olive oil
1 md Onion; chopped fine
2 Garlic cloves; minced
4 -5 fresh basil leaves
2 tb Tomato paste
1 tb Flour
Black pepper
1 Crushed red pepper
Salt
1 pk Tubetti or Rottel noodles
-(12 oz pkg.)
This recipe was handed down to me from my mother. It
can be made with canned beans to save time. Use 4
cans to 1 pound dried. Soak beans overnight in a 5
quart pot (kettle), in twice as much water as beans.
The next day drain the beans, add fresh water just
covering the beans and boil until beans are cook (1
1/2 hours). Water level must remain above the beans.
Stir occasionally, for best results use a wooden
spoon. Keep beans warm. Generously coat a frying pan
with olive oil. Add onion and saute until translucent.
Add garlic and basil leaves. Saute 1-2 minutes,
stirring constantly. Add 1 tablespoon flour and cook
for one minute. Add 1/2 cup water, stir until
thickened (1-2 minutes). Add tomato paste, stir until
dissolved. Remove from heat and add to still warm
beans. For desired thickness add water. Stir until
mixed, adding peppers and salt to taste. Simmer over
low heat for 15 minutes stirring occasionally. Cook
pasta al dente (4-5 minutes). Drain and cool. Set
aside. Before serving, place pasta in the bottom of a
soup bowl. Add hot bean mixture. Mix and garnish with
parsley. Serves 6-8.
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