Pasta Fagioli

ART: Chef Hat

16 ounce can Garbanzo beans
16 ounces of pasta, cooked according to package directions
1/4 cup Olive oil
1 tbs each of saute’ dust, oregano, parsley, chopped garlic
1/2 cup water or desired stock
1/4 cup red onion, chopped
salt and pepper to taste

In a saute’ pan, heat olive oil, onion and garlic. Add beans, all the seasonings and water/stock and simmer for about 10 minutes. Add pasta and heat for an additional 2-3 minutes. This dish should be moist but not soupy.

* If using dry beans, begin the same way but add 3 cups of water and allow to cook down.

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