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Ingredientes
- 2 x Garlic cloves, chopped
- 2 Tbsp. Extra virgin olive oil
- 1 can Tomato sauce (8 ounce)
- 1 c. Water
- 1 can Cannellini beans (16 ounce)
- 1/2 lb Ditalini or possibly elbow macaroni Fresh parsley, minced Cheese, grated
Direcciones
- In a saucepan, fry the garlic gently in the oil till golden. Add in the tomato sauce and water, and let cook for 10 min. Add in beans, stir gently, continue to cook on simmer. Cook ditalini or possibly elbow macaroni al dente, drain and add in to bean mix. Stir gently. If it gets too thick, add in a little more water. Add in parsley. Serve immediately, or possibly else the pasta will absorb all the liquid. This is so good which I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian bread dipped in the sauce. Some people love it cool the next day, or possibly you can add in a little water and hot it up. Enjoy! Serves 4.
- VARIATIONS: Omit the can of tomato sauce and it becomes a "white sauce"
- utilizing the white bean juice. Pasta e Fagioli is great with a sprinkle of crushed, dry warm pepper flakes. ALTERNATIVE: Replace cannellini beans with a can of chick peas, sweet peas, black eye peas or possibly lima beans - whatever matches your wallpaper best!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 75 | 19% |
| Total Fat 8.54g | 11% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 963mg | 40% |
| Potassium 796mg | 23% |
| Total Carbs 66.35g | 18% |
| Dietary Fiber 9.9g | 33% |
| Sugars 8.63g | 6% |
| Protein 15.26g | 24% |
