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Pasta e Fagioli (Pasta and beans) Recipe | |
Italian Pasta | |
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Ingredients:
1 can (35-oz.) Italian-style tomatoes1 can (8 oz.)tomato sauce 1 tsp. salt 1 med. clove garlic, crushed 1/2 tsp. basil leaves 1/2 tsp. oregano leaves 1/4 tsp. pepper 1 Tbsp. chopped parsley 1 bay leaf 1 can (15-oz.)red kidney beans, drained 1 can (3 oz.) chopped, broiled mushrooms,undrained 1 Tbsp. salt 3 quarts boiling water 8 oz. (5 1/2 to 6 cups) medium egg noodles Grated Parmesan cheese
Directions:
Combine tomatoes, tomato sauce, 1 tsp. salt, garlic, remaining seasonings, kidney beans, and mushrooms with liquid in large saucepan. Bring to a boil; simmer 20 minutes, stirring occasionally.Meanwhile, Add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, 5 to 6 minutes. Drain in colander.Remove bay leaf from tomato mixture and discard it. Combine tomato mixture with noodles. Pour into a 3 quart casserole; sprinkle with Parmesan cheese. Bake at 350 degrees about 20 minutes or until bubbling. Serve with additional Parmesan cheese. Yield: 6 to 8 servings | |