Another recipe for you
I always wonder if recipe posts are boring, but I like it when other people post recipes, so I figured, what the hey. This is from Naples at Table by Arthur Schwartz, a fairly meat-heavy cookbook with a few vegetarian gems.
Pasta e Fagioli
3 T extra virgin olive oil
2 large cloves garlic, finely minced
1/4 t red pepper flakes
3 plum or Roma tomatoes
1/4 t salt (or to taste)
1 can cannellini beans, rinsed lightly (leave some of the sauce on them)
8 oz large tubular pasta, such as rigatoni or ziti
2 bay leaves (optional)
Parmesan (optional)
1. In a large skillet, combine the olive oil, garlic and red pepper flakes over medium-low heat. Let the garlic sizzle gently in the oil.
2. As soon as the garlic begins to color, crush the tomatoes directly into the skillet. (You can crush the tomato in your hand and let it drop into the skillet...but be careful...it will sizzle.)
3. Add salt, and with a wooden spoon, crush or break up the larger pieces of tomato. Increase the heat slightly and sizzle the tomatoes in the oil for about 5 min, stirring once or twice.
4. Stir in their beans and their liquid. Bring to a boil, then adjust the heat so the beans simmer gently for 5 minutes. You can add 2 bay leaves at this point...remove before serving.
5. While the beans simmer, crush some of them against the side of the pot. Taste for salt and add as necessary.
6. Meanwhile, cook the pasta in boiling water. Drain and add to the beans. Let simmer gently for 1-2 min, or until the pasta is a little past al dente. Remove the skillet from the heat, cover and let stand for 5-10 minutes.
Pasta e Fagioli
3 T extra virgin olive oil
2 large cloves garlic, finely minced
1/4 t red pepper flakes
3 plum or Roma tomatoes
1/4 t salt (or to taste)
1 can cannellini beans, rinsed lightly (leave some of the sauce on them)
8 oz large tubular pasta, such as rigatoni or ziti
2 bay leaves (optional)
Parmesan (optional)
1. In a large skillet, combine the olive oil, garlic and red pepper flakes over medium-low heat. Let the garlic sizzle gently in the oil.
2. As soon as the garlic begins to color, crush the tomatoes directly into the skillet. (You can crush the tomato in your hand and let it drop into the skillet...but be careful...it will sizzle.)
3. Add salt, and with a wooden spoon, crush or break up the larger pieces of tomato. Increase the heat slightly and sizzle the tomatoes in the oil for about 5 min, stirring once or twice.
4. Stir in their beans and their liquid. Bring to a boil, then adjust the heat so the beans simmer gently for 5 minutes. You can add 2 bay leaves at this point...remove before serving.
5. While the beans simmer, crush some of them against the side of the pot. Taste for salt and add as necessary.
6. Meanwhile, cook the pasta in boiling water. Drain and add to the beans. Let simmer gently for 1-2 min, or until the pasta is a little past al dente. Remove the skillet from the heat, cover and let stand for 5-10 minutes.
Comments
One of these days, I'm going to get around to printing all these out. And then maybe actually making some of them.
BTW why are Americans so crazy about macaroni with cheese? (I'm not judging, just curious!)
VK - I guess a lot of Americans like "comfort food". I'm not terribly into mac & cheese - i like it as an occasional thing - but d loves it. incidentally, the recipe is from an italian cookbook based on real neopolitan cuisine, so i guess they dig it too ;)
The US expats over here always rave about Kraft mac and cheese!