Thursday, November 20, 2008

Pasta Fagioli

The Other Williams is in school right now which means I cook two nights a week. No, I'm not happy about it but I do it anyway. She's good to me in that she will normally find easy recipes or something that doesn't involve a lot of prep and cooking. This little jewel made me feel like I was an Italian cook! It was really easy and very yummy! We made a whole big batch and froze it for two more dinners I'll have to cook. We of course added our own spin to it.
  • 3 tablespoons olive oil
  • 1 onion, quartered then halved
  • 2 cloves garlic, minced
  • 1 (29 ounce) can tomato sauce
  • 5 1/2 cups water
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can navy beans
  • 1/3 cup grated Parmesan cheese
  • 1 bag frozen chopped spinach
  • 1 pound ditalini pasta

  1. In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  3. Add spinach to sauce and stir a minute or two until thawed and warm.

  4. Add pasta to bowl and top with sauce. Reserve the rest for freezing

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