This was a quick lunch I made yesterday based on Mom’s Pasta Fagioli (we pronounce it pasta faz-oo.) Mom never made it as a soup, although I’ve seen it that way plenty of times. I always thought of it as the quick pasta meal when we didn’t have meat or sauce prepared.
I love the beans texture with the small pasta shapes. Mom always used a type of Tubettini. I used elbows as the choices of whole grain shapes are pretty limited.
When I told the husband and toddler what I was making I got a face from both of them. I just rolled my eyes and made it anyway. To their surprise they both liked it! The toddler didn’t finish his plate but he hate enough to constitute a meal and husband devoured his bowl. Now.. when will they TRUST me? ;~)
- 2 tsp olive oil (8g)
- 5-6 cloves of garlic minced
- about 1/4 cup diced sweet onion
- 2 8oz cans of tomato sauce
- 1 can (~15oz) Northern Beans drained and rinsed
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- black pepper
- 12oz whole wheat elbow macaroni
- dried parsley and Parmesan cheese for sprinkling on top
Heat the oil over medium heat in a medium to large saucepan (big enough to hold all the pasta.) Add the garlic and onion and cook until the garlic just starts to brown. Add the two cans of sauce, beans, dried herbs and pepper. Cook until bubbles start to form then lower to simmer.
Bring a large pot of water to a boil for the pasta and cook according to package. The sauce will simmer as you wait for the water to boil and the pasta to cook, about 20 minutes total.
When the pasta is finished drain and add to the sauce and beans. Shut off the heat and stir to coat all the pasta with the sauce. Scoop out, top with some parm cheese, parsley and eat!
|Servings||Amt per Serving|
|6||Around a Cup|
|285||2g||10g||old: 5||new: 7|