Recipe for Pasta And Fagioli


1 tablespoon olive oil; fresh virgin
1 onion; finely chopped
3 clove garlic; minced
1 lb tomato; fresh, roma, *
1 teaspoon oregano; dried
1/2 teaspoon thyme; dried
1/2 teaspoon rosemary; crushed,dried
1/4 teaspoon marjoram; crushed,dried
1 dash cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
15 oz cannellini; **
1/2 cup water; or more
8 oz rotelle pasta; cooked
1/3 cup parsley; finely chopped
1/2 teaspoon balsamic vinegar
1 parmesan cheese for topping


*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and chopped

**kidney or navy beans, rinsed and drained >>>>>>

In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper.

Simmer about 10 minutes until sauce is thick and hot. Add beans and water, cook about 5 to 8 minutes to heat through. Stir in pasta, parsley and balsamic vinegar.

To serve spoon 1 1/4 Cups on four plates and top with a little parmesan cheese. Each serving contains about

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