Pasta E Fagiole With Extra Large Sea Scallops And Basil Oil From The Oyster Bars Sandy Ingber Recipes

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PASTA FAGIOLE



Pasta Fagiole image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped green onions
1 tablespoon finely chopped pancetta
1/4 cup chopped tomatoes
1/2 teaspoon chopped fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 cups cooked white cannellini beans
1 cup chicken broth
Splash white wine
Salt and pepper, to taste
2 cups cooked ditalini pasta
1 tablespoon grated Romano

Steps:

  • Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.

PASTA E FAGIOLI (OLD WORLD STYLE)



Pasta E Fagioli (Old World Style) image

Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.

Provided by Joseph R.

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

Steps:

  • In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
  • Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
  • Add garlic till fragrant about 30 sec.
  • Add the can of mashed cannellini beans, stir to combine.
  • Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
  • Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
  • Add fresh water to level to consistency you prefer cook for 5 minute.
  • Adjust seasonings.
  • Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
  • Enjoy the love!

Nutrition Facts : Calories 840, Fat 11.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 453.3, Carbohydrate 139.3, Fiber 23.8, Sugar 8.9, Protein 46.3

PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  • Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  • Add the pasta and beans and cook for 5 minutes.
  • Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

PASTA E FAGIOLI



Pasta e Fagioli image

An easy Pasta e Fagioli recipe that can be prepared in 45 minutes or less.

Categories     Soup/Stew     Bean     Pasta     Tomato     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups, serving 2 as a main course

Number Of Ingredients 11

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

  • In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

PASTA E FAGIOLE



Pasta e Fagiole image

Ready to make and savor in no time. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil
2 onions, chopped
2 cloves garlic, chopped
1 carton (32 oz) reduced-sodium chicken broth (4 cups)
1 can (15 oz) diced tomatoes
2 cans (15 oz each) cannellini (white kidney) beans, drained, rinsed
1/2 cup ditalini or other small pasta
4 cups chopped Swiss chard or spinach

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes, or until the onions are soft.
  • Add the broth, tomatoes (with juice), beans, and pasta and cook, stirring occasionally, for 15 minutes, or until the pasta is al dente. Add the Swiss chard or spinach and cook, stirring occasionally, for 3 minutes, or until the chard or spinach is wilted.

Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

PASTA E FAGIOLI BASILLICATA



Pasta E Fagioli Basillicata image

"Pasta and beans, you can't do that . . . it's two starches!" That's what my new bride (Jo) said when I first told her about this Italian specialty . . . Today she looks forward to it. She enjoyed it so much that she would ask my mom (Susie) to make it all the time, including in the Summer time. To which my mom would say, "We can't, Pasta e Fagoli is a Winter dish!" Sorry, Mom . . . we enjoy it year round. You'll notice this is a true peasant pasta fagoli recipe . . . no chicken broth, no tomatoes, just basically beans and macaroni; before you turn up your nose try.

Provided by calou84523

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ditalini (small Tube Shaped Macaroni)
1/4 cup extra-virgin olive oil
1 carrot, Diced Into 1/4-inch Dice
1 yellow onion, Diced Into 1/4-inch Dice
1 celery rib, Diced Into 1/4-inch Dice
3 garlic cloves, Micro-planed
2 tablespoons flat-leaf Italian parsley, Roughly Chopped
1/2 teaspoon red pepper flakes (or To Taste)
2 (15 1/2 ounce) cans cannellini beans, Liquid Reserved
1 bay leaf
kosher salt (to taste)
fresh ground black pepper (to taste)

Steps:

  • In a large pasta pot bring a large volume of salted water to a rapid boil over high heat. When the water comes to a rolling boil toss in the pasta and cook until the pasta is al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta through a colander.
  • While the pasta is cooking and in a separate 3 quart pot (large enough to accommodate both the pasta and the beans and sauce you are preparing), heat the oil over medium heat. Add the diced carrot, diced onion, diced celery, the garlic, parsley, red pepper flakes, and cook over medium heat until the vegetables become tender.
  • While the vegetables are sautéing, fill the empty cans with water and stir the water around so it can absorb any of the thick cannellini liquid clinging to the inside of the cans. Set the liquid filled cans aside.
  • Add the reserved cannellini liquid, the water from the cans, and the bay leaf to the sauteed vegetables . Reduce the heat to medium-low.
  • Add the beans and the al dente pasta to the pot while gently stirring to evenly distribute both. Lower the heat to simmer and simmer the Pasta e Fagoli for about 15 minutes, stirring occasionally and adding some of the reserved pasta cooking liquid if the sauce is too "tight".

Nutrition Facts : Calories 872.8, Fat 16.1, SaturatedFat 2.4, Sodium 41.9, Carbohydrate 146, Fiber 18.8, Sugar 5, Protein 37

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Top Asked Questions

Is pasta e fagioli a good recipe?
This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. One online reviewer says, "This recipe is delicious! Definitely a simple, rustic, comfort food." Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble.
How do you cook fresh scallops in a pasta sauce?
Whisk together the butter, wine, lemon juice, 1/8 cup Parmesan cheese, salt, pepper, minced garlic, and 1/2 tablespoon fresh parsley. Pour some of the butter mixture over each of the scallops. Cover the dish with foil and bake 25 minutes until cooked through. While the scallops bake, cook the pasta according to the package directions.
What is Fagioli soup?
This Italian style soup is loaded with hearty ground beef, fresh vegetables, creamy beans, tender pasta and delicious herbs all in a rich and savory broth. This pasta fagioli recipe is a MUST that you can’t miss out on.
How much liquid should I add to my Pasta e fagioli?
The amount of liquid depends on how ‘soupy’ you like your pasta e fagioli, but I would add at least enough to cover the ingredients by 5cm/2in, as the pasta will absorb quite a bit. Continue simmering, squashing some of the beans against the side of the pot so that they ‘melt’ into the liquid and thicken it, until the pasta is fully cooked.

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