Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pasta fagoilli. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pasta fagoilli is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Pasta fagoilli is something that I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this recipe, we must prepare a few ingredients. You can have pasta fagoilli using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pasta fagoilli:
- Get Enough water to boil pasta
- Get 3-4 Garlic cloves
- Get 1/2 Yellow onion
- Get 1 Can cannelloni/great northern beans (reserve water for sauce)
- Take Your favorite pasta. I like pasta that holds sauce well
- Prepare 1-28 oz Can tomato sauce
- Take 1-6 oz Can tomato paste
Add broth; bring to a boil. Add the beans, tomatoes, spinach and salt. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft.
Steps to make Pasta fagoilli:
- Put water in a large pot to on high to boil your pasta. There is no such thing as too much boiling water, just too little. I have 4 quarts in this stock pot.
- While the water heats crush garlic with a press, or the flat edge of a knife, and leave to rest on cutting board.
- Heat olive oil in sauce pan or Dutch oven on med heat.
- Mince the onion
- Add onion and garlic into heated oil and saute until the aroma appears and the onions begin to become translucent.
- Add tomato sauce, paste, drained beans to onions, garlic and any Italian spices you like. I just like salt and black pepper (a little heavy on the pepper). Add a ¼ Cup of bean water. Set to low and simmer.
- Add pasta to boiling water (sooner, if it boils before this point). Boil to al dente. Drain and return to pot with a touch of olive oil to prevent sticking.
- Add some sauce to pasta to give it color. Serve with sauce and Romano/Parmesan cheese separately.
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