food Pasta e Fagioli III recipe
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Pasta e Fagioli III recipe
    6 servings

Ingredients:

  • 3 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 onion, chopped
  • 1/2 cup chopped mushrooms
  • 1 medium head escarole - rinsed and quartered
  • 16 ounces tomato sauce
  • salt and pepper to taste
  • 1 pinch dried oregano
  • 1 tablespoon white sugar
  • 2 (15 ounce) cans cannellini beans
  • 1 pound ditalini pasta

    Instructions:

  • Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes.
  • Drain pasta, but reserve water for later use.
  • In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft.
  • Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts.
  • Stir in tomato sauce and beans.
  • Season with oregano and sugar, and salt and pepper to taste.
  • Simmer over low heat for approximately 15 to 20 minutes.
  • Mix the cooked pasta into the sauce.
  • Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.



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