Pasta fagoilli
Pasta fagoilli

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pasta fagoilli. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Pasta fagoilli is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pasta fagoilli is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have pasta fagoilli using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pasta fagoilli:
  1. Prepare Enough water to boil pasta
  2. Take 3-4 Garlic cloves
  3. Make ready 1/2 Yellow onion
  4. Get 1 Can cannelloni/great northern beans (reserve water for sauce)
  5. Get Your favorite pasta. I like pasta that holds sauce well
  6. Get 1-28 oz Can tomato sauce
  7. Get 1-6 oz Can tomato paste

In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add the beans, tomatoes, spinach and salt. Pasta Fagioli - an Italian Staple.

Steps to make Pasta fagoilli:
  1. 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.
  2. While the water heats crush garlic with a press, or the flat edge of a knife, and leave to rest on cutting board.
  3. Heat olive oil in sauce pan or Dutch oven on med heat.
  4. Mince the onion
  5. Add onion and garlic into heated oil and saute until the aroma appears and the onions begin to become translucent.
  6. 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.
  7. 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.
  8. Add some sauce to pasta to give it color. Serve with sauce and Romano/Parmesan cheese separately.

Pasta e fagioli, or just pasta fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place's menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. In a large, deep pot over medium heat, heat oil. I make a more tasty and complex pasta fagioli but this one was pretty good for the time it took.

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