Pasta e Fagioli
from Susan at Sticky, Gooey, Creamy, Chewy
Pasta e Fagioli
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1 lb ditalini pasta
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups marinara sauce (Fresh is best, but any good quality jar sauce will be fine.)
1 cup water
2 cans cannellini beans, drained and rinsed
grated Parmesan cheese
chopped fresh parsley for garnish
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Put a large pot on the stove to boil. When boiling, cook the ditalini until al dente, about 10-11 minutes. Drain.
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Meanwhile, in another large pot, heat olive oil and saute onion over medium heat until soft. Add garlic and saute a few minutes more.
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Add marinara sauce and water and simmer for about 10 minutes.
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Add beans and continue to simmer until heated through.
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Add pasta and mix well. If the sauce is too thick, add a little of the pasta water to thin it out a little, if desired.
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Serve in a large bowl with grated cheese and parsley sprinkled on top.