A recipe for the autumn.
Pasta E Fagioli
(Makes approximately 6 Servings)
1/2 cup olive oil
4 garlic cloves chopped
2 chopped carrots
1/2 onion, chopped
3 cups of crushed tomatoes (I prefer Tuttarossa for canned, if no fresh is available)
1 and a half tablespoon fresh chopped Parsley
2 cups small uncooked ditalini pasta
2 cups cannellini beans (rinsed)
1 cup of water
Salt, Pepper, Oregano & grated Pecorino Romano cheese (to taste)
Heat olive oil.
Sautée carrots and onions until onions are transparent.
Add garlic, oregano and parsley, then tomatoes and a cup of water.
Add salt and pepper to taste
Boil then add beans and cook on medium for 40 minutes
Bring to rolling boil. Cook pasta until it's al dente and drain.
Add the pasta and the cannelini beans to tomatoes already cooking and simmer for about 7 minutes.