Pastanbeans Recipes

PASTA AND BEANS | PASTA E FAGIOLI RECIPE

Steps:

• Cook the beans. Dice carrot and celery, then chop the onion and set aside
• In a large soup pot, sauté over medium heat in 6 tablespoons of the extra virgin olive oil, the garlic cloves, the sprig of rosemary and the sage leaves
• When the garlic is golden (2/3 minutes), remove it from the soup pot; remove the sage and rosemary as well. Add the chopped onion, carrot and celery you set aside. Cook for about 5 minutes on medium heat, stirring often. Add the cooked beans, mix and let them flavor
• Add the tomato passata and stir. Then Pour in the hot broth and add the bay leaves. Mix and cook over medium heat covered with a lid for about 20 minutes
• Transfer 3 or 4 ladles of the soup (avoiding the bay leaves) to a blender. Blend until completely smooth. Pour the blended mixture in a bowl and set aside
• Add pasta to the simmering soup. Continue cooking until the pasta is cooked al dente
• Add the blended mixture, season with salt if necessary and mix. Serve pasta and beans with a sprinkling of freshly ground black pepper and a drizzle of extra virgin olive oil

PASTA WITH CREAMY WHITE BEANS

Steps:

• Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
• Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
• Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

PASTA, BEANS AND TOMATOES

Steps:

• Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
• Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
• Add a little more minced garlic, then a pound of cooked penne pasta.
• Add fresh basil and a bit more oil and serve.

PASTA WITH TOMATOES AND BEANS

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)

Steps:

• Cook pasta as box instructs, in boiling salted water.
• While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
• Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
• Add garlic and cook one minute more.
• Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
• Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
• Stir in drained pasta, cheese and parsley and cook until heated through.

PASTA AND BEANS

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

PASTA AND BEANS (PASTA E FAGIOLI)

Steps:

• In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

ITALIAN BEANS AND PASTA

Steps:

• In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

PASTA N' BEANS

Steps:

• Boil the pasta shells according to package directions.
• Add salt to the pasta water.
• Heat olive oil in a pot and add minced garlic.
• Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce.
• Add tomato sauce.
• Mix well and simmer until pasta is done boiling.
• The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
• Note: this is great with garlic bread!

PASTA AND BEANS

Steps:

• Soak the cannellini beans overnight and drain.
• Pulse the bacon, garlic, and rosemary in a mini-food processor to make a fine-textured paste or pestata.
• Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes. Meanwhile, make a second pestata (you don't have to wash the processor) by puréeing the onion and carrot. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
• Scrape the pestata to one side of the pan to clear a "hot spot," add the tomato paste, and let cook for a few minutes, until lightly toasted. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves. Pour in the water. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time. Stir in the salt.
• With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup. Return soup to a boil, add the ditalini, and cook until pasta is al dente. Season to taste.
• Serve soup with a drizzle of olive oil and some grated cheese.

PASTA WITH THREE BEANS AND BACON

Steps:

• Sauté chopped bacon in heavy large pot over medium-high heat until fat is rendered, about 5 minutes. Add onions, mushrooms, garlic and oregano and sauté until onions are soft, about 8 minutes. Add wine and bring to boil. Add beans and tomatoes with juices. Reduce heat to medium. Simmer until liquid thickens and flavors blend, stirring occasionally, about 25 minutes.
• Mix in pasta and 3/4 cup cheese and simmer 2 minutes. Season to taste with salt and pepper.
• Transfer pasta to large bowl. Serve, passing remaining cheese.