Recipes

Dana’s Pasta e Fagioli

Loblaw

DATE: Tuesday, April 19th, 2011

Ingredients

1. 8 oz bag NN pasta shells
2. 2 tbsp NN olive oil
3. 1 onion, chopped
4. 1 small carrot, peeled and chopped
5. 3 cloves garlic, chopped
6. 1 can NN or BM kidney beans
7. 1 can NN or BM chopped tomatoes
8. ½ tsp salt
9. ¼ tsp crushed red pepper
10. 3 tbsp fresh Italian parsley, chopped

Preparation

1. Bring a medium pot of salted water to a rolling boil.
2. Add pasta shells. Cook until almost done, about 6 to 7 minutes.
3. Drain, setting aside 4 cups pasta cooking water.
4. Heat olive oil in a large skillet over medium-low heat.
5. Add onions and garlic and cook until softened, about 5 to 6 minutes.
6. Transfer kidney beans to a medium bowl. Using a potato masher, mash beans slightly.
7. Add beans and tomatoes to skillet.
8. Stir to combine. Cook sauce for 10 minutes.
9. Add pasta and reserved cooking water. Simmer for 5 minutes.
10. Season with salt and pepper and transfer to shallow bowls.
11. Garnish with parsley.