Pasta e Fagioli
Serves 4
Ingredients
- 1 pound fettuccine
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 15 ozs. tomato sauce
- 14 ozs. diced tomatoes
- 2 tablespoons chopped basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes, optional
- grated parmesan cheese
- 15 oz. can cannelini beans, drained
Directions
Prepare fettuccine according to package directions; drain and set aside.
Heat oil in a large, heavy skillet over medium-high heat; sauté garlic until fragrant but not yet browning, about 2 minutes. Add tomato sauce, diced tomatoes, basil, oregano, salt and pepper; bring to a boil, reduce heat and let simmer for 15 to 20 minutes.
Add cannellini to simmering sauce; stir to combine and heat thoroughly. (If sauce is too thick, cautiously stir in additional water to achieve desired consistency.) Toss with fettuccine and serve warm, with grated Parmesan cheese and crushed red pepper, if desired.
Go Back to Pasta Recipes