Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pasta fagiole

Yield: 8 Servings

Ingredients:

• 1 lb Ditallini Pasta -- (salad Macaroni)
• 1/4 c Olive Oil
• 1 Clove Garlic -- minced
• 2 lg Green Peppers -- chopped
• 1 c Onions -- chopped
• 1 c Celery -- chopped
• 1/2 ts Salt -- (optional)
• 1 ts Black Pepper Sprinkle Of Parsley
• 1 28 Oz. Can
• 1 cn Water -- use puree can
• 2 cn Cannelini Beans -- (white -

Instructions:

md Size c Salt To Taste -- (optional) Tomato Puree Cook pasta according to package directions. While pasta is cooking heat oil in a large saucepan. Add garlic green pepper onion and celery. Saute until soft or tender. Add puree with 1 can water then add seasoning. Cook on low for 1/2 hour. Add beans and stir. Drain pasta in a colander and add bean mixture. Toss well. Recipe By : pamram@bev.net (Pam Ramsey)

Web Standards & Support: