Recipe ingredients
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 1 can (6 ounces) tomato paste
- 2 cans (15 ounces each) cannellini beans, undrained
- 2 teaspoons dry basil leaves
- 3-4 cups boiling water, divided usage
- 2 cups beef broth
- 1/3 cup dry red wine
- 12 ounces ditalini, elbow macaroni, or any short tubular pasta
- Salt and pepper to taste
- Parmesan cheese, freshly grated
- Chopped fresh basil leaves, optional
Recipe method
- Place olive oil and garlic in a large saucepot (6 quart).
- Cook over medium heat just until golden.
- Add tomato paste and cook 3-4 minutes stirring occasionally.
- Puree 1 can of beans in food processor or blender. Add to saucepot with remaining beans.
- Cook 2 minutes. Stir in basil.
- Add 2 cups boiling water, broth, wine, salt and pepper.
- Increase heat and bring to a boil, stirring occasionally, about 5 minutes.
- Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.
- Serve hot topped with Parmesan and fresh basil, if desired.
Other italian recipes:
Pasta e fagioli recipe
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