Posted by Rebecca, February 9th, 2011
Last night (I guess this series should really be called “What we ate for dinner Tuesday”?), Mike made a variation of his grandfather’s pasta e fagioli recipe. Mike’s isn’t soupy at all, so we normally refer to it as beans and macaroni. In fact, today I had the leftovers for lunch and I ate it with a fork.
Okay so! The ingredients:
Half of a medium sized onion
2 cloves of garlic
1-2 stalks of celery
3 cans of cannellini beans (white kidney beans)
1/2 lb smallish pasta
1/2 can tomato sauce (15 ounce or so can)
Put some olive oil in a pot, adding the onion and garlic. Cook until onions are clear and add 2 and a half cans of beans (with juice). As this cooks, stir and smash beans, add half of a can of tomato sauce and salt and pepper to taste. In a separate pot, boil water and add chopped celery until soft. Cook pasta and set aside. Once beans have condensed and are creamy, add remaining beans and juice into the pot, along with the chopped celery. Cook for an additional ten minutes or so. Add pasta to mixture, stir and done!
If you prefer the more traditional soupy route, when you add the celery to the bean mixture, add the water that it was cooked in as well. Cook the pasta in the same mixture until soft.
We sort of forgot that we had What We Ate Wednesday in the middle of cooking this, so we didn’t take pictures along the way. Sorry about that, but it’s the end result that counts, right? 🙂