Pasta And Fagioli

Recipe Ingredients

1 tablespoon	15ml	Olive oil - fresh virgin
1		Onion - finely chopped
3		Garlic - minced
1 lb	454g / 16oz	Tomato;fresh - roma, *
1 teaspoon	5ml	Oregano - dried
1/2 teaspoon	2.5ml	Thyme - dried
1/2 teaspoon	2.5ml	Rosemary; crushed - dried
1/4 teaspoon	1.3ml	Marjoram; crushed - dried
1		Cayenne pepper
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Salt
15 oz	426g	Cannellini - **
1/2 cup	118ml	Water - or more
8 oz	227g	Rotelle pasta - cooked
1/3 cup	48g / 1.7oz	Parsley - finely chopped
1/2 teaspoon	2.5ml	Balsamic vinegar
		Parmesan cheese for topping

Recipe Instructions

*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and chopped **kidney or navy beans, rinsed and drained >>>>>> In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper. Simmer about 10 minutes until sauce is thick and hot. Add beans and water, cook about 5 to 8 minutes to heat through. Stir in pasta, parsley and balsamic vinegar. To serve spoon 1 1/4 Cups on four plates and top with a little parmesan cheese. Each serving contains about 330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams sodium. ~

Source:
The Classic Italian Cookbook by Marcella Hazan

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